Goat Cheese Jalapeno Balls Recipes

ASSORTED HOLIDAY GOAT CHEESE BALLS

Steps:

• In a food processor add cream cheese, goat cheese, garlic powder and basil. Blend until combined.
• Place goat cheese mixture in refrigerator to cool for 20 minutes.
• Remove goat cheese mixture and roll into 1/2″ mini balls (you should be able to get around 12-14 balls out of the goat cheese mixture) When finished, place on parchment paper and put in the refrigerator for 20-30 minutes to harden.
• Remove the goat cheese balls from the refrigerator and roll them in the toppings (crushed pistachio, fresh dill, fresh chives, and pomegranate seeds) Place a pretzel stick through the center and serve.
• If you are not serving right away, store in the refrigerator.
• Optional: Serve with your favorite crackers.

RAINBOW GOAT'S CHEESE BALLS

Steps:

• Place the rindless soft goat's cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste. Take small spoonfuls and roll into bite-sized balls. Chill, covered on a baking sheet until ready to use. Roll in coverings of your choice; crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper all work well. Keep in the fridge until ready to serve, with cocktail sticks.
• Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.

GOAT CHEESE JALAPENO BALLS

Steps:

• Let the goat cheese come to room temp. Mix into it the lemon juice, dill, salt & pepper (to taste), and I like to dice my jalapenos up fine (I use the ones out of a jar so I let them dry on some paper towels) and mix that in well.
• Now, dab a touch of oil on your hands if it seems sticky to you, and grab enough to make little balls in your hand and place them on a plate. Don't let them touch each other. When you have all your balls rolled, you can make however many or little as you want, place the plate back in the fridge and let chill back to hardness, about an hour.
• Make yourself an egg wash with the egg and a touch of milk and in a separate bowl have your panko ready. Bring your balls out of the fridge (NO SNICKERING) and roll them into the egg wash and then into the panko. Set them to the side until you have all your balls done.
• I use a deep fryer but you can do this in a pan as long as you have enough oil to cover them all up. Get your oil fry hot (350 or more) and carefully place your balls into the hot oil. (No snickering I really am not trying to be funny) I only do them 3-4 at a time so they have room. Keep an eye on them as it really only takes 2-3min to complete. Once they are nice and golden brown, bring them out and let them rest on paper towels or a rack (I have had them fall apart on a rack so be careful)
• When they are all done I eat them as they are because they are soo good. But if you want you can take some sour cream, toss some dill and lemon juice in that and a touch of mayo and dip them in that, or maybe even some ranch but I like the goat cheese as is. ENJOY!