Goat Cheese Bacon Balls

Bacon cheese balls made with goat cheese for a great snack!

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So, I hear there’s a big game coming up? Something about a ball? That gets kicked? Or maybe thrown? Who can say really?

I just know that this is the time of year when people expect lots of appetizer and snack-y recipes.  Such as mashed potato puffs or amazing cold veggie pizza.

I got ya covered. These Goat Cheese Balls with bacon are, admittedly, a little bit fancy for a football game, but they are fun. Also, they’re kind of tasty. I mean, it’s cheese covered in bacon. Yes, please. Pass the bacon covered cheese and back away slowly. Mama’s hungry.

Just be sure to roll these little balls very small. It’s easy to go from perfect little appetizer to big, rich, I think I’m going to barf hunks of cheese. Serve the too-big-barfy ones with crackers and you’ll be fine. True story.

Goat cheese balls with bacon recipe

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Recipe

Goat Cheese Bacon Balls

These Goat Cheese Bacon Balls are, admittedly, a little bit fancy for a football game, but they are fun. Also, they're kind of tasty. I mean, it's cheese covered in bacon. Yes, please. Pass the bacon covered cheese and back away slowly. Mama's hungry.

3 from 6 votes

Print Pin

Prep5 minutes minutes

Cook5 minutes minutes

Freeze30 minutes minutes

Total10 minutes minutes

Serves 16 servings

Ingredients

• ▢ 6 slices bacon
• ▢ 4 ounces goat cheese
• ▢ 4 ounces cream cheese
• ▢ 2 tablespoons chopped thyme or basil divided
• ▢ 1/4 teaspoon black pepper
• ▢ 1/4 cup pecans

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Instructions

• Fry the bacon in a large skillet over medium heat. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease.
• While the bacon is cooking, whiz the goat cheese, cream cheese, 1 tablespoon of herbs, and black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb.
• Place balls on a parchment lined baking sheet.
• Put in the freezer for 20 minutes to firm up a little more.
• Clean out the food processor. Crumble in the cooled bacon, the remaining tablespoon of herbs, and the pecans. Whiz until very fine and crumbly; it should be as fine as your food processor will make it.
• Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn't immediately stick.
• Place the balls in a container on their sides and refrigerate until serving. Serve on toothpicks or with crackers.

Nutrition Information:

Calories: 88kcal (4%)| Protein: 2g (4%)| Fat: 8g (12%)| Saturated Fat: 3g (19%)| Cholesterol: 16mg (5%)| Sodium: 103mg (4%)| Potassium: 32mg (1%)| Vitamin A: 180IU (4%)| Calcium: 18mg (2%)| Iron: 0.2mg (1%)

Author: Karly Campbell

Course:Appetizer

Cuisine:American

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lightly adapted from The Kitchn