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Prep 60min
Total2hr30min
Servings75
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Ingredients
Basic Cheese Ball Ingredients
2
packages (8 oz each) cream cheese, softened
1
package (10 to 11 oz) chèvre (goat) cheese, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper
Flavor Stir-Ins
3
cups finely shredded paneer cheese (12 oz)
1
tablespoon fresh grated lime peel
1
tablespoon curry powder
1/4
cup chopped fresh cilantro
Coating
3/4
cup chopped fresh cilantro
3/4
cup finely chopped roasted salted cashews
Serve-With, If Desired
Naan bread
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Steps
1
In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
2
Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
3
In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.
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If not using immediately, shape the cheese balls, cover and refrigerate up to 3 days, or freeze up to 1 month. Allow cheese balls to thaw in the refrigerator before rolling in the coating and serving.
Some of the more exotic ingredients in this recipe can be found in specialty stores and some large supermarkets.
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