Goat Cheese Balls (Not Cheesy Goat Balls)

Makes approximately 15-20 balls.  


  • 8 oz cream cheese
  • 8 oz goat cheese (I select a pre-seasoned herb goat cheese for added flavor)
  • 1 bag “Sweet and Spicy Pecans” fromTrader Joe’s (or ~5 oz of any nut)
  • 1-2 Tbsp fresh rosemary
  • 12 oz bacon 


  1. Take cheeses out to soften to room temp (not required but recommended). 
  2. Cook bacon until crispy, blot off excess grease and cool.
  3. In a food processor, pulse the bacon, nuts and rosemary until a semi-fine crumble mixture forms. Empty and set aside.
  4. Blend the two cheeses in the food processor (or mix by hand) until well combined and evenly mixed
  5. Chill the mixed cheese for a half hour.
  6. Take small dollops of cheese blend and roll into a ball, about the size of a large marble. (You can make them any size but keep in mind they are fairly rich).
  7. Roll the cheese balls in the bacon and nut crumble mixture. There will likely be leftover crumble mixture, which is great to sprinkle on a salad or in soup, or even over roasted veggies to use up (or store in an air tight container in the fridge). 
  8. Keep chilled until serving.
  1. Avatar

    Interesting. I can’t do the pork. What do think is a good substitute for it?

    • Sarah

      Christina, you could easily cook up turkey bacon to use instead, add more nuts/herbs/ or simply omit that part altogether!

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