Mini Pimento Cheese Balls with Bacon and Pecans

Mini Pimento Cheese Balls with Bacon and Pecans

Perhaps one of the most famous of Southern delicacies, the Pimento Cheese Ball is tangy, cheesy, and creamy—making it the perfect appetizer for any occasion. Whether serving these at a Kentucky Derby or Super Bowl party, on your girls' night charcuterie board, or for a late-night snack, this easy party appetizer will satisfy everyone in the room.

Course: Appetizer

Cuisine: American

Servings:

Prep Time: 30

Cook Time: 0

Ingredients

Instructions

Add 5 pieces of cooked bacon to the bowl of a food processor. Add ½ cup of the pecans and parsley. Using the blade attachment, process until it looks like bread crumbs. Remove to a small bowl and set aside.
Change the blade of the food processor to the grate disk and grate the cheddar cheese. Switch back to the blade and add the cream cheese, 5 slices of bacon, ½ cup pecans, salt, paprika, and cayenne, then process with the grated cheese until it comes together. Add well-drained pimentos and process until smooth.
Place in the refrigerator for 30 minutes to an hour until the cheese is easier to handle. Roll cheese balls into bite-size rounds. Roll in the bacon pecan mixture and place on a baking sheet. Refrigerate until firm.

Barbara's Notes + Tips

I prefer to cook bacon in the oven. Bake on a wire rack in a 400º oven until crispy, about 20 minutes depending on the thickness of the bacon. Transfer to a paper towel and blot off the grease. Let cool.
Drain your pimento peppers well before adding to the cream cheese mixture. Too much liquid could alter the texture of the cheese and make it harder to work with.
Keep them refrigerated until ready to serve. Since you're using cream cheese as the base, they can "wilt" while sitting out and they're best when firm.

Season as you go! Like any recipe, taste your mixture before rolling in the coating mixture. It's easier to add flavor before hitting the final step.

Nutrition