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Modern Cheese Balls

Photo: Maura McEvoy

Yield Makes 12 to 16 servings
These are not your mother's cheese balls. First, they're made with goat cheese and shaped into bite-size balls, making them super easy to serve and eat. Also, they're rolled in a variety of tasty toppings: wasabi-coated peas, crushed gingersnaps, granola, and a Parmesan-fennel seed mixture. 


  • 1/4 cup wasabi-coated green peas
  • 1/4 cup granola
  • 1/4 cup ground gingersnaps (about 5 cookies)
  • 1/4 cup finely grated Parmesan
  • 1/2 teaspoon whole fennel seeds
  • 2 11-ounce logs goat cheese

Nutrition Information

  • calcium 85.55 mg
  • calories 156.87
  • caloriesfromfat 64 %
  • carbohydrate 4.35 g
  • cholesterol 21.75 mg
  • fat 11.09 g
  • fiber 0.63 g
  • iron 1.2 mg
  • protein 9.99 mg
  • sodium 210.53 mg

How to Make It

  1. Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate.

    Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings.

    In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.