Gluten Free Mini Cheese Balls Recipe
Servings: 24 cheeseballs
Calories: 87kcal
Ingredients
- 1 cup pecans chopped
- 4 ounces cream cheese at room temperature
- 8 ounces white cheddar cheese grated
- 2 heaping tablespoons mango chutney
- ¼ teaspoon dry mustard
Instructions
- Place the chopped nuts on a plate.
- Put the cheeses, chutney and dried mustard in a food processor and give a whirl until blended. Roll tablespoonfuls of the mixture into balls (I use a mini ice cream scoop for this) and roll the balls in the nuts, gently pressing the nuts into the cheese. Refrigerate until firm, about 1 hour.
Nutrition
Calories: 87kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.2mg