Cheesy Balls

It’s time to get cheesy!



  • 8 oz cream cheese (room temperature)
  • 1/2 cup cheddar cheese (finely grated)
  • 5 green onions or chives(chopped finely)
  • 1/4 of a red bell pepper (minced)
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup sunflower seeds (hulled)
  • 1/4 cup pumpkin seeds (hulled)


Yield: 2 cheese balls

  • Combine cream cheese and cheddar in a mixing bowl and combine.
  • Add green onions, peppers, Worcestershire sauce, garlic and onion powder and black pepper. Mix thouroughly.
  • Divide mixture in 2 and make into 2 balls.
  • Wrap in plastic wrap and refrigerate for and hour.
  • Roll balls in pumpkin and sunflower seeds before serving.


Classic party favourite with seeds!

Cheese balls are a staple party appy in my house. I make this nut free version for my friends and family that can’t eat nuts. The seeds give you lots of antioxidants and make a great nut substitute.

The cheese balls can be frozen for up to a month. If you are going to freeze them don’t roll in seeds until you are ready to serve them. Allow to thaw and then roll and serve.

Nutrition Facts

Amount Per cheese ball

Fat36.0 g
Carbohydrates10.9 g
Fiber0.1 g
Protein14.3 g
(approx 15-20 servings in a ball)
All ingredients in a bowl.
Mixed and ready to form into balls.
Rolled, wrapped and ready to refrigerate.

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