Gluten Free Mini Cheese Balls Recipe
I’ve been in my own little world lately, hurtling headlong towards a deadline, stuck in an endless cycle of cook, write, photograph, repeat. But apparently, here in America we have a major sporting event of some sort coming up this weekend. Super … something.
I don’t know too much about it but from what I can gather a bunch of big, burly guys fight over a few precious yards of real estate while throwing an oblong shaped ball around. They knock each other down, maim and injure each other all in defense of … something. Every once in a while, one of those big, burly guys carries or kicks said oblong shaped ball across a goal and half the spectators cheer while the other half groan. The big burly guys jump up and down, hug, and slap each other on the ass.
The other thing I know is that another set of big, burly guys will gather around the flat screen in my living room yelling at the tv, explaining to each other how stupid or genius some guy is and every now and again explode in cheers of victory or cries of utter anguish. I also know they eat while doing this – a lot!
Every year, before I escape to the sanctuary of a darkened movie theatre to watch back to back sappy chick flicks, I make a little something to go along with the nachos, chips, chicken wings and beer (gluten free, of course!) the house invaders consume in astonishing quantities. (Apparently fat and calories don’t count if you eat them watching a major sporting event.)
This year, I decided on gluten free mini cheese balls. Why? Well, firstly, cheese goes really well with beer. Secondly, I can make them way ahead and be out the door before any destruction to my living room occurs (can someone explain to me why throw pillows and football are not compatible?) and thirdly, well, if I put some grapes and apples around them then the big, burly guys at my house might actually consume something with a bit of nutritional value as they reach for a cheese ball and mistakenly pop a grape in their mouth.
- 1 cup pecans chopped
- 4 ounces cream cheese at room temperature
- 8 ounces white cheddar cheese grated
- 2 heaping tablespoons mango chutney
- ¼ teaspoon dry mustard
Place the chopped nuts on a plate.
Put the cheeses, chutney and dried mustard in a food processor and give a whirl until blended. Roll tablespoonfuls of the mixture into balls (I use a mini ice cream scoop for this) and roll the balls in the nuts, gently pressing the nuts into the cheese. Refrigerate until firm, about 1 hour.
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