Mini Goat Cheese Balls
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Whenever I’m hosting, Mini Goat Cheese Balls are usually the first thing I prep. The goat cheese brings tang, while the cream cheese makes everything perfectly smooth and rich. Pistachios add crunch, dill brings freshness, and cranberries add sweetness. They’re so creamy and irresistible, guests ask me for the recipe every single time.
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I make these bite-sized appetizers for holiday gatherings, Thanksgiving spreads, dinner parties, and game days. They’re simple but classy, perfect when I want to impress guests. Plus, they’re ideal for make-ahead entertaining since they stay fresh in the fridge for up to 3 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Mini Goat Cheese Balls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how simple these are to make with just a few easy steps and minimal hands-on time without any cooking.
Blend the Cheese Mixture
Add cream cheese, goat cheese, and Italian seasoning to a food processor and pulse until fully combined. The mixture should be smooth and creamy with no lumps. Watch it as you blitz it, so you don’t end up overprocessing the mixture into a greasy, separated mess.
If you want to make it low-fat, feel free to use low-fat cream cheese and part-skim goat cheese to cut calories while still getting a creamy texture that holds its round ball shape.
Making substitutions is also doable. You could swap half the cream cheese with sour cream for a tangier, lighter cheese base, or half the goat cheese with crumbled blue cheese for an extra bold, salty flavor.
If you want to add some twist, you can fold in some shredded cheese like cheddar to make these balls extra cheesy, finely chopped green onions, chives, or fresh parsley to add brightness, or crushed nuts to boost the crunch.
You may even stir in a little ranch dressing mix for an herbaceous flavor, a small dash of hot sauce for a kick, a light dusting of smoked paprika for depth, a sprinkle of garlic powder for a more complex and savory taste, or even Worcestershire sauce for an umami note.
Form and Chill the Balls
Remove the cheese mixture from the food processor, scraping every last bit with a silicone spatula, and transfer it to a clean mixing bowl. Using your hands, scoop a small portion and roll it into a round shape, approximately ½ inch in size.
Arrange the round balls on a parchment-lined tray and place them in the fridge to chill for approximately 20 minutes. Chilling helps them hold their shape when you add the toppings.
Coat and Serve
Pull them out of the fridge and gently roll the balls in the toppings. Then, pierce each one with a pretzel stick. You can coat some in fresh dill, some in dried cranberries, and some in chopped pistachios or other chopped nuts, like chopped pecans or almonds, for variety.
Serve on a plate or a serving board and enjoy!
Keep the cheese balls cold during transport by packing them in an airtight container in an insulated bag with ice packs. Arrange them in a single layer or stack them with parchment paper between layers to prevent the toppings from smudging.
Transport the pretzel sticks separately and pierce the cheese balls just before serving to keep the pretzels crisp.
Equipment
Ingredients
- 6 oz Cream cheese softened
- 8 oz Soft goat cheese
- 1 tsp Italian seasoning
- ⅓ cup Pistachios chopped
- ⅓ cup Fresh dill chopped
- ⅓ cup Dried cranberries
- 22 Pretzel sticks
Instructions
- Add cream cheese, goat cheese, and Italian seasoning to a food processor and blitz until fully combined6 oz Cream cheese, 8 oz Soft goat cheese, 1 tsp Italian seasoning
- Remove the cheese mixture and, using your hands, roll it into small balls, approximately ½ inch in size. Place them on a parchment lined plate and place them in the fridge to chill for approximately 20 minutes
- Once chilled, gently roll the balls in the toppings and then pierce them with a pretzel stick. Serve and enjoy!⅓ cup Pistachios, ⅓ cup Fresh dill, ⅓ cup Dried cranberries, 22 Pretzel sticks
Notes
Nutrition
How to Store Leftovers
Refrigerate the cheese balls in an airtight container for up to 3 days, keeping the pretzel sticks separate until serving so they don’t get soggy. Place parchment paper between layers if you need to stack them.
For freezing, arrange the cheese balls on a freezer-safe sheet pan and freeze for about an hour until solid, then transfer to a freezer-safe container for up to 2 months. You can also wrap each ball in plastic wrap before freezing.
Thaw them in the refrigerator overnight before serving, and add fresh pretzel sticks right before you put them out.
What to Serve With Mini Goat Cheese Balls
Serve them alongside a charcuterie board with sliced veggies or buttery crackers, olives, and grapes for a complete appetizer spread. You can also pair them with crudités, hummus, or bruschetta for variety on your appetizer table.
They work beautifully as a starter before a pasta dinner or soup course, or as part of a larger spread with other finger foods.
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