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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 shredded mozzarella cheese (12 oz)
1 1/2
teaspoons Korean chili paste
3/4
cup finely chopped mild kimchi
6
tablespoons finely chopped green onions (6 medium)
1
tablespoon fresh grated lime peel
Coating
2 1/4
cups black sesame seed
Serve-With, If Desired
Rice crackers
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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. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 1-inch ball.
3
If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in sesame seed to coat before serving. Serve with rice crackers, 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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