Bacon Cheddar Mini Cheese Balls

These bacon cheddar mini cheese balls are the party version of the big cheese ball, broken down into about 24 bites that guests can grab without a knife or a cracker. Sharp cheddar and cream cheese get a little ranch seasoning and smoked paprika, then each ball rolls through crisp bacon, pecans and chives. If you host holiday get-togethers or need a make-it-early snack for a game day table, this one is for you.

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What goes into bacon cheddar mini cheese balls

• 1 block (8 oz) cream cheese, softened
• 2 cups (8 oz) shredded sharp cheddar
• 1 tbsp dry ranch seasoning mix
• 1/2 tsp smoked paprika
• 10 slices bacon, cooked crisp and finely crumbled
• 1/2 cup finely chopped pecans
• 2 tbsp finely chopped fresh chives
• 24 short pretzel sticks, optional

Crumble the bacon finer than you think

The most common complaint with coated cheese balls is a coating that slides off the moment someone picks one up. The fix is in the bacon. Cook all 10 slices until fully crisp, let them cool, then crumble or chop them until they look almost like crumbs. Big shards have flat sides that cannot grip a round surface, so they drop onto the platter. Tiny bits press into the cheese and stay put.

Chop the pecans and chives just as fine for the same reason. When all three pieces of the coating are about the same size, they mix evenly and every ball gets a bit of salt, crunch and green onion flavor.

Two chills, two different jobs

It is tempting to skip a chill, but each one does something specific. The first 30 minutes firms up the cheese mixture. Softened cream cheese is what lets you beat everything smooth, and it is also what makes the mixture too sticky to roll straight out of the bowl. After a half hour in the fridge it holds a shape between your palms.

The second 30 minutes happens after coating. It sets the outside so the bacon and pecans lock on, and it gives the balls enough body to hold a pretzel stick upright later. Rolling warm, sticky balls usually ends with cheese on your hands and lopsided bites on the tray.

If you want something warm next to these cheese balls, our hot bacon Swiss onion dip comes out of the oven bubbling and golden.

If you want a version with a little heat, try our jalapeno bacon mini cheese balls with minced jalapeno and parsley.

How to make them

• Beat the cream cheese, cheddar, ranch mix and smoked paprika until combined. Stir in 1/4 cup of the crumbled bacon. The cream cheese should be soft enough to press with a finger; cold cream cheese leaves lumps that never fully blend.
• Chill the mixture for 30 minutes, until it is firm enough to roll.
• Mix the remaining bacon with the pecans and chives in a shallow bowl. A shallow bowl lets you roll each ball around without digging.
• Scoop level tablespoons of the cheese mixture, roll each one into a ball, then roll it in the bacon mixture. Press gently as you roll so the coating sticks on all sides. Level tablespoons keep every ball the same size, which is how you land at about 24.
• Chill the coated balls for 30 minutes. Add a pretzel stick to each one just before serving.

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Setting them out for a crowd

Keep the balls in the fridge until guests are close to arriving, then line them up on a platter. The pretzel sticks go in at the very last step for a reason: pretzels pick up moisture from the cheese and lose their snap if they sit in it too long. Pushing them in right before serving keeps them crisp and gives everyone a little handle.

The pretzels are optional. Without them, the balls are easy to pick up with your fingers, and the bacon coating keeps them from feeling messy. Set out small napkins either way.

For a holiday spread, they sit well next to a vegetable tray, a bowl of olives, or a board of sliced meats. The chives give them a green fleck that looks festive on a Christmas table without any extra decorating. If you are planning a full appetizer table, think about balance: these are rich, so something sweet or tangy nearby gives people a break between bites.

Since the recipe has two built-in chills, you can do the work ahead of the party and spend the last minutes on the pretzel sticks only. That is a big part of why these work so well for hosting.

Building a whole appetizer spread? Our bacon wrapped dates with goat cheese add a sweet bite next to these, a jar of black pepper bacon onion jam is great spooned over crackers, and bacon-wrapped green bean bundles bring something green to the table. For a sweeter spread, try the bourbon maple bacon jam .

Questions about these cheese balls

Why is my cheese mixture too sticky to roll?

It most likely needs more time in the fridge. The recipe calls for a 30 minute chill so the mixture firms up. If it still sticks, give it a little longer and work with cool, dry hands.

Do I have to use the pretzel sticks?

No, they are listed as optional. They make the balls easier to grab and add crunch, but the cheese balls are complete without them.

How big should each ball be?

Use a level tablespoon of the cheese mixture for each one. That size gives you about 24 balls and makes them a true one-bite snack.

Why does part of the bacon go inside?

Stirring 1/4 cup of bacon into the cheese mixture puts smoky flavor in the center of each bite. The rest goes into the coating, so you get bacon inside and out.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us