Nutty pimiento cheese balls adapted from melissa clark ballant (recipe)
| Nutty pimiento cheese balls adapted from melissa clark ballant (recipe) | |
|---|---|
| Name | Nutty pimiento cheese balls adapted from melissa clark (ballant |
| Ingredients | Sharp cheddar cheese • Monterey jack cheese • Low-fat mayonnaise • Chopped pimiento • Onion • Garlic powder • Salt • Fresh ground pepper • Pecans |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 48.5 |
| Fat | 4.5 |
| Protein | 1.8 |
| Carbohydrate | 0.6 |
| Fiber | 0.4 |
| Net carbohydrates | 0.2 |
| Sugar | 0.2 |
| Saturated fat | 1.3 |
| Cholesterol (mg) | 5.1 |
| Sodium | 43 |
| Yield | 42 Cheese Balls |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Nutty pimiento cheese balls adapted from melissa clark ballant (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- 1. Process cream cheese in a food processor until smooth. Add Cheddar, Monterey Jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes or up to 2 days.
- 2. Place pecans in a medium bowl. Roll the cheese mixture into 1-inch balls and coat each ball evenly with pecans.
- 3. Serve the cheese balls at room temperature or chilled.
- My Note: To toast whole nuts, spread on a baking sheet and bakeat 350F., stirring once, until fragrant, 7 to 9 minutes.
- To Make Ahead: Prepare through Step 1 up to 2 days ahead. Cover and refrigerate the finished balls for up to 3 days.
- ==== === ====.
- Spinach Stuffing Balls.
- These mouthwatering morsels of savory spinach, herbed stuffing, Parmesan and Italian seasonion taste just as juicy as beef meatballs. Serve with marinara sauce or roasted red pepper puree.
- 2 cups finely crushed herb-seasoned stuffing mix.
- 1 (10 ounce) package frozen chopped spinach, thawed and drained.
- 1/2 cup grated Parmesan cheese.
- 1/2 cup melted butter.
- 3 eggs, beaten.
- 1 teaspoon garlic powder.
- 1 teaspoon oregano.
- 1/2 teaspoon freshly ground black pepper.
- For the Roasted Red Pepper Puree:
- 1 cup jarred roasted red peppers, drained.
- 1 teaspoon red wine vinegar.
- 1 tablespoons olive oil.
- 1 clove garlic, finely minced.
- Saltl and pepper to taste.
- Preheat oven to 350F. In a large bowl combine stuffing mix, spinach, Parmesan cheese, melted butter, eggs, garlic powder, oregano and black pepper. Shape into walnut-sized balls and place on a baking sheet. Bakein preheated oven for 20 to 25 minutes, or until heated through and browned. Place ingredients for red pepper puree in food processor and pulse until incorporated and smooth. (Makes about 24)
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Food tags
Australian, European, Potluck,, From Scratch
Nutty pimiento cheese balls adapted from melissa clark ballant (recipe) details:
Time:
Prep Time in Hours and Mins:1H
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
