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Spicy Cheese Ball Truffles
These bite-size pepper jelly cheese ball bombs are perfect finger food for your party! Creamy, a burst of spicy jelly in the middle, and an edible handle.
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Course:
Savory Cheese Balls
Cuisine:
American
Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
18
cheese balls
Calories:
89
kcal
Author:
Jennifer Stewart
Equipment
Parchment Paper Sheets
Hot Pepper Jelly, 13 oz
Wilton 12-Inch Decorating 100-Count
Ingredients
For the Cheese Balls
8
ounces
cream cheese
softened
1
tablespoon
rosemary
fresh, chopped
salt and pepper to taste
Cheese Ball Coating
1/2
cup
almonds
toasted, sliced
1
teaspoon
rosemary
fresh, chopped
4
ounces
hot pepper jelly
store-bought or homemade
pretzel sticks
Instructions
Prepare the cheese ball mixture
Combine the cream cheese, rosemary, salt, and pepper.
Scoop or spoon the mixture into balls about 2 teaspoons worth.
Roll to smooth out.
Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.
Chill while you prepare the pepper jelly.
If your jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
Pipe or spoon the jelly into the cheese balls.
Gently pinch and seal the opening closed and smooth back into a ball shape.
Coat the pepper jelly bombs.
Roll the cheese ball bombs in chopped almonds combined with a little rosemary until covered.
Store in the refrigerator until ready to serve (up to 3 days).
When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.
Enjoy!
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving:
1
g
|
Calories:
89
kcal
|
Carbohydrates:
7
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
96
mg
|
Fiber:
1
g
|
Sugar:
4
g