Individual Cheddar and Bacon Cheese Balls

Last week it snowed. Enough that there was still snow on the ground in the morning. Enough that driving home, there we some near white out conditions. You know, normal weather for around these parts. It was kind of exciting. I always love the first snowfall. It never fails to put me in a festive mood. (I also couldn’t help but think it would have been an excellent day for snowsuit sales, but that’s just 5 years of retail talking.)

Sadly, the snow had completely melted by  noon the next day, and the temperatures are supposed to soar again by the weekend. Oh well. I’m sure there will be more to come. 🙂

Anyways enough about the weather. We need to talk cheese. And bacon. All whirled together into a delectable spread, then rolled into two-bite nuggets. Heaven

And really, who doesn’t want their own cheese ball?

This is a part of our holiday spread every year, and has been forever.  And usually, about July, my brother gets sick of waiting, and requests I make him one. It has morphed into many different shapes over the years, but last year, we made them into mini-balls and it worked out great.

Especially, since not a one of us can agree on how we like it.

These freeze absolutely amazing, and are actually a bit better  if they have some time to let the flavors meld.

Individual Cheddar and Bacon Cheese Balls

makes around 30 mini cheese balls, or 2 large ones

  • 12 slices of bacon, crisply cooked + 1 tbsp reserved bacon fat
  • 1 pkg cream cheese, softened.
  • 3 cups shredded old, sharp, cheddar cheese
  • dried parsley, to garnish
  •  finely chopped pecans, to garnish
  1. In a food processor, finely chop the bacon.
  2. Add the cream cheese and cheddar. You may have to work in a couple batches for this, depending on the size of your machine. Blitz together until combined.
  3. Pour in the reserved bacon fat, and blitz for a bit more.
  4. Carefully remove the blade.
  5. Scoop mixture out 2 tbsp at a time and roll in to balls. Roll into the chopped pecans then parsley. Alternatively, divide mixture in two, then roll in pecans and parsley. If you aren’t a nut lover like Mr. Ginge, then just omit the pecans.
  6. Cover in plastic wrap, then refrigerate for several hours. If possible let them sit for a couple days to let the flavors meld.  Set them out 30 mins before you are going to serve just to bring them up to room temp.
  7. If you aren’t planning on serving them right away, then bag them up in some freezer bags then stick them in the freezer for up to 3 months

Variation: Pecan and Cheddar Cheese Ball

My sister is a weirdo and doesn’t like bacon. So I tweaked the recipe a bit for her so that she could still enjoy.

  1. Omit the bacon for 1c. chopped pecans.
  2. Cream the cheeses like before. Add 1/2 c. of the pecans to the cheese.
  3. Pulse a couple times, then roll as above, rolling in the remaining chopped pecans.

Seriously try this.


P.S- I totally put my tree up this weekend. Yes, that is a deer beside my tree. No it is not a decoration. Mr. Ginge is a bit of an outdoorsman, and “Miss November” was out of the way there. 🙂

Categories: Appetizers | Tags: , , , | 2 Comments

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2 thoughts on “Individual Cheddar and Bacon Cheese Balls

  1. Pingback: Terry’s Crown Ruby « ginger bakes

  2. Quin

    Really good, thanks for posting this.

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