Pimento Cheese Ball
These mini pimento cheese balls have a creamy center of sharp cheddar, cream cheese, and red pimentos, with toasted pecans, crisp bacon, and chives pressed onto the outside. Chilling the cheese mixture before shaping keeps the individual portions round; blotting the pimentos helps prevent them from becoming too soft.
The recipe makes 12 to 14 balls in about 1 hour 25 minutes, including chilling. The 25-minute prep time assumes the bacon is already cooked and the pecans are toasted and cooled.
Ingredients for Mini Pimento Cheese Balls
- 8 oz cream cheese, softened (225g)
- 8 oz sharp cheddar, freshly shredded, about 2 cups (225g)
- 1 (4 oz) jar diced pimentos, drained and blotted dry
- ¼ teaspoon garlic powder
- ¾ cup toasted pecans, cooled and finely chopped (85g)
- 4 slices bacon, cooked crisp, cooled, and finely crumbled
- 1 tablespoon finely chopped fresh chives
The 4 oz measurement refers to the jar size; use the drained peppers, not the packing liquid.
How to Make Pimento Cheese Balls
- Prepare the ingredients: Shred the cheddar. Drain the pimentos and blot them dry. Have the toasted pecans and crisp bacon cooled and finely chopped before making the coating.
- Mix the cheese: In a bowl, blend the softened cream cheese with the garlic powder. Fold in the cheddar and pimentos until evenly distributed, leaving the cheese shreds and pepper pieces visible.
- Chill until shapeable: Cover and refrigerate the mixture. Start checking after about 45 minutes; it may take around 1 hour or longer. It is ready when a scoop holds its shape without spreading.
- Shape and coat: Combine the pecans, bacon, and chives in a shallow dish. Scoop 12 to 14 portions and roll into roughly 1½-inch balls. Turn each ball in the coating, pressing gently so it covers most of the surface.
- Serve chilled: Keep the balls covered and refrigerated until serving. Arrange them on a board and cut one open to show the cheddar and pimentos. Offer crackers or cut vegetables alongside.
How to Keep Mini Cheese Balls Firm
Moisture from the pimento jar can make the cheese mixture sticky, so drain and blot the peppers before adding them. If the mixture smears heavily onto your hands or the balls flatten as you roll them, refrigerate it longer. Freshly shredded cheddar leaves more distinct shreds in the finished balls, though pre-shredded cheddar can be used.
When to Add the Pecan-Bacon Coating
Finely chopped pecans and bacon adhere more easily than large pieces. Press the coating gently onto the chilled balls rather than relying on rolling alone. If making the balls ahead, keep the coating separate and apply it closer to serving to help it retain its texture. For a different bite-size version, see mini cheese ball bites with three coatings.
Variations
Bacon-free: Replace the bacon with additional toasted, chopped pecans.
A little heat: Mix a pinch of cayenne into the cheese base. For a separate, spicier appetizer, see the jalapeño popper cheese ball.
For a single centerpiece instead of individual portions, see this classic cheddar and pecan cheese ball.
Make-Ahead and Storage
Make the cheese mixture ahead and keep it covered in the refrigerator until ready to shape. You can shape and coat the balls up to a day ahead, though the coating may soften. Keep finished balls covered and refrigerated, and store leftovers in a sealed container for up to 3 days. Serve chilled; do not reheat.
Nutrition
Approximate nutrition per ball, based on 13 balls and excluding crackers or vegetables: 190 calories, 7g protein, 17g fat, and 3g carbohydrates. Approximate values per 100g: 380 calories, 14g protein, 35g fat, and 6g carbohydrates. Values vary with the bacon, cheese, and amount of pimentos drained from the jar.
Equipment
- Mixing bowl
- Shallow dish
- Cookie scoop
Ingredients
For the Cheese Balls
- 8 oz cream cheese, softened (225g)
- 8 oz sharp cheddar, freshly shredded, about 2 cups (225g)
- 1 (4 oz) jar diced pimentos, drained and blotted dry
- 1/4 teaspoon garlic powder
For the Coating
- 3/4 cup toasted pecans, cooled and finely chopped (85g)
- 4 slices bacon, cooked crisp, cooled, and finely crumbled
- 1 tablespoon finely chopped fresh chives
Instructions
- Shred the cheddar. Drain the pimentos and blot them dry. Make sure the toasted pecans and cooked bacon are cooled and finely chopped.
- Blend the softened cream cheese with the garlic powder in a bowl.
- Fold in the cheddar and pimentos until evenly distributed.
- Cover and refrigerate the mixture for at least 45 minutes, checking until it is firm enough to hold its shape when scooped. This may take about 1 hour or longer.
- Combine the pecans, bacon, and chives in a shallow dish.
- Scoop 12 to 14 portions and roll them into roughly 1 1/2-inch balls.
- Turn each ball in the coating, pressing gently so it covers most of the surface.
- Keep the cheese balls covered and refrigerated until serving. Serve chilled with crackers or cut vegetables.
Tips
- Drain and blot the pimentos well to keep the cheese mixture from becoming sticky.
- Chill the mixture longer if it smears onto your hands or the balls flatten while rolling.
- Freshly shredded cheddar gives the finished balls more distinct cheese shreds.
- Finely chop the pecans and bacon so the coating adheres easily.
- For make-ahead preparation, keep the coating separate and apply it closer to serving.
Variations
- Bacon-Free: Replace the bacon with additional toasted, chopped pecans.
- A Little Heat: Mix a pinch of cayenne into the cheese base.