Joanna Gaines Cheese Balls Recipe

This classic Cheese Ball is a party centerpiece as well as being effortlessly make-ahead! Mixing softened cream cheese with sharp cheddar makes the base go smooth and tangy, which along with the crunchy pecan coating adds a savory, nutty finish to this appetizer that is so addictive with crackers.

Joanna Gaines Cheese Balls Recipe Ingredients

• The Cheesy Base:
  • 16 ounces cream cheese, softened
  • 2 cups freshly grated sharp cheddar cheese (avoid pre-shredded)
  • 2 green onions, chopped
• The Seasoning:
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce (like Tabasco)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Dash of freshly ground black pepper
• The Coating:
  • 2/3 cup pecans, finely chopped

How To Make Joanna Gaines Cheese Balls Recipe

1. Mix the base: Place the softened cream cheese in a large mixing bowl (or stand mixer). Beat until completely smooth and free of lumps.
2. Add flavor: Add the grated cheddar, green onions, Worcestershire sauce, hot sauce, parsley, garlic powder, oregano, and black pepper. Mix well on medium speed until everything is evenly combined.
3. Form the ball: Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one large lump. Pro Tip: Lightly grease your hands with cooking spray or oil! Pick up the mixture and roll it between your hands to form a neat, round ball.
4. Coat with nuts: Spread the finely chopped pecans onto a plate or cutting board. Hold the cheese ball in one hand and use the other to scoop and press the pecans onto the outside, turning the ball until it is fully covered in nuts.
5. Chill: Wrap the cheese ball tightly in cling film (plastic wrap). Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld.
6. Serve: Remove from the fridge about 20 minutes before serving to let it soften slightly. Serve with a spreading knife.

Recipe Tips!

• Grate Your Own: You must buy a block of cheddar and grate it yourself! Pre-shredded cheese is coated in potato starch which prevents it from blending into the cream cheese, resulting in a drier, lumpier texture.
• Greased Hands: The mixture is sticky! Rubbing a little oil on your palms before shaping the ball makes the process mess-free and gives the ball a smooth surface for the nuts to stick to.
• The Knife Rule: Don’t try to dip a cracker directly into the cold cheese ball—it will snap! Always provide a spreader knife so guests can cut a wedge and spread it onto their cracker.
• Toast the Nuts: For deeper flavor, toast the pecan pieces in a dry skillet for 3-4 minutes before coating the cheese ball. Let them cool completely first, or they will melt the cheese!

What To Serve With Joanna Gaines Cheese Balls Recipe?

This Joanna Gaines Cheese Balls Recipe is the queen of the appetizer table! A platter of buttery Ritz Crackers or sturdy Wheat Thins is essential for holding the weight of the cheese. For a fresher option, serve it surrounded by crisp Celery Sticks and Carrot Chips! If you want to add a salty crunch, a bowl of Pretzels is the perfect dipping partner to scoop up the nutty edges.

How To Store Joanna Gaines Cheese Balls Recipe

• Refrigerate: Store the wrapped cheese ball in the refrigerator for up to 2 weeks (depending on the freshness of your green onions).
• Make Ahead: You can form the ball and store it wrapped (without nuts) for up to a week. Roll it in the nuts just an hour before serving to keep them crunchy.
• Freeze: Freeze the ball without the nut coating. Wrap in plastic and place in a freezer bag for up to 1 month. Thaw in the fridge overnight, then roll in nuts.

Joanna Gaines Cheese Balls Recipe Nutrition Facts

• Calories: 124 kcal
• Fat: 12g
• Carbohydrates: 2g
• Protein: 4g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Pumpkin Cheesecake Recipe
• Joanna Gaines Classic Cheesecake Recipe
• Joanna Gaines Mushroom, Spinach & Swiss Cheese Quiche Recipe