Honey Mustard Cheese Ball

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Honey Mustard Cheese Ball - Cheddar Beer Cheese Ball

A tangy Honey Mustard Cheese Ball rolled in crushed crackers and homemade pickled mustard seeds will be the highlight of your holiday party. Tasty for both carnivores and vegetarians!

5 from 3 votes

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Course: Savory Cheese Balls

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Author: Jennifer

Ingredients

Pickled Mustard Seeds

1 cup mustard seeds I use a mixture of brown and yellow
1 cup rice wine vinegar distilled vinegar is ok too
3/4 cup water
1/4 cup sugar
3/4 cup Mirin
1 tablespoon salt

8 ounces cream cheese softened
2 cups sharp cheddar shredded
1/4 cup spicy mustard
2 tablespoons honey
2 tablespoons beer
1/2 cup pickled mustard seeds
1/2 cup buttery crackers crushed fine

Instructions

Make the pickled mustard seeds

In a small pot, combine the rice wine vinegar, water, sugar, Mirin, and salt.
Bring the mixure to a boil.
Add the mustard seeds.
Stir to combine.
Turn the heat to simmer and continue to cook let for 1 hour or until the seeds are plump.
Remove from the heat and store in a glass container in the refrigerator for up to 2 weeks.

Make the Honey Mustard Cheese Ball

Combine the cream cheese, shredded cheddar, honey, beer, and spicy mustard.
Stir to combine and then then shape into a ball.
When ready to serve, roll in pickled mustard seeds, crushed crackers, and a little shredded cheese if you have any leftover.
Serve with assorted crackers and sliced meats.

Notes

*Before rolling the cheese ball in the pickled mustard seeds, drain the mustard seeds on a paper towel to remove some of the brine and make them stick to the cheese ball easier.

*Roll the cheese ball in the pickled mustard seeds before rolling in the crushed crackers.

*If you like this recipe, rate it with some stars!!!

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