Photo: Jennifer Davick; Styling: Lisa Powell Bailey
4 ounces cream cheese, softened
1 (4-oz.) container crumbled feta cheese
1/2 teaspoon Worcestershire sauce
2 teaspoons finely chopped onion
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley
How to Make It
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
These were a hit! You definitely have to let them chill for easier handling. I also very lightly dampened my hands (very lightly) for the rolling and although they were still a little messy it seemed to help some. I toasted some pecans, ground them up in the processor and rolled some of the balls in that and it was fantastic!! This is an awesome recipe and very versatile. I'm making the parsley and pecan rolled balls for a birthday party this weekend. Should be a winner!
Really delicious! We rolled half in a spice mixture so gave a contrast to the green parsley. Don't make them too big as they are quite rich. Serve with crackers, or best yet, crusty bread to spread them on.
I LOVED these truffles, as did all of the guests at my daughters piano recital. I also used a cookie baller to make the perfect round shape. BTW: I have looked all over the internet to find a serving tray like the one you have in the photo. Any chance you remember where you got it? Thanks!!
These truffles disappeared when I took them to a recent party. I used light cream cheese, fat free feta, and used baby romaine instead of parsley (since I made these last minute and didn't have any parsley). I used a cookie dough scooper to make the balls and it cut down on the mess. I served these with an array of fresh veggies, different cheeses, and crackers. I received many requests for this recipe and requests to bring them again. Thanks for something different!
These were just okay. They were slightly messy to make, my truffles didn't hold together well, and they were passed over by guests. There's nothing wrong with these truffles, but nothing great either. I probably won't make them again.
These were excellent! I used low fat feta and cream cheese. The recipe makes approximately 18 truffles. I recommend making the cheese mixture 1-2 days ahead to let the flavours blend, and then rolling the truffles within 4 hours of serving.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.