These cheese and bacon balls aren’t just fantastic, they’re ketotastic! They’re loaded with smoky bacon and sharp cheddar cheese. Can you imagine the look on your guests faces when you put these on the holiday table? Oh, yes. You want these.
USMetric
servingservings
Ingredients
- 51⁄3 oz. 150 g bacon
- 1 tablespoon 1 tablespoon butter
- 51⁄3 oz. 150 g cream cheese
- 51⁄3 oz. 150 g cheddar cheese
- 2 oz. 50 g butter, at room temperature
- ½ teaspoon ½ teaspoon pepper (optional)
- ½ teaspoon ½ teaspoon chili flakes (optional)
Instructions
- Fry the bacon in butter until golden brown. Remove from the pan, and let cool completely on paper towels.
- Crumble or chop the bacon into small pieces and place in a medium-sized bowl.
- In a bigger bowl, mix the grease left over from frying the bacon with all the remaining ingredients by hand, or with an electric handmixer.
- Place the big bowl in the fridge for 15 minutes to set.
- Make 24 walnut-sized balls, using two spoons. Roll them in the crumbled bacon and serve.
Tip!
You can use any kind of grated flavorful cheese you prefer. If you don’t eat bacon, you can roll the cheese balls in chopped herbs, grated parmesan cheese or chopped nuts. Let your imagination run wild!
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Your photos always look fantastic.
By the way, I check in with this site (as a member) every few days. Keep up the good work.
Add ground beef and you've got cheeseburger balls.
Part of the issue was, I think, adding butter to the bacon. Bacon has enough fat on its own for frying. Also, bacon grease amounts can vary greatly depending on what you buy. An arbitrary "dump it all in" doesn't work. I would say reserve a certain amount--maybe 1-2 Tbsp--to add into the remaining mixture and not the rest.
Good recipe but I think it's too greasy/fatty feeling on the tongue. Maybe with some tweaking it'll be superb.