Rimfire Cheese Balls

"These yummy creations were on an antipasto platter at the Rimfire Winery at Maclagan (near Toowoomba, Queensland). I just HAD to ask the chef for the recipe! They've become a family favourite."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by GaylaJ photo by GaylaJ
photo by GaylaJ photo by GaylaJ
Ready In:
15mins
Ingredients:
5
Yields:
8-10 as part of an antipasto or cheese platter
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ingredients

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directions

  • In a small bowl combine cheeses and curry powder.
  • Add at least enough curry powder to turn the mixture a pale yellow'eggy' colour- and more if you want it to taste really hot.
  • Beat until well combined.
  • Sprinkle 1 tablespoon of the paprika onto a plate or chopping board.
  • Take half of the cheese mixture and roll it into a ball.
  • Now roll the ball in the paprika until well covered.
  • Wash and dry hands and repeat with the rest of the cheese mixture.
  • Place cheese balls into a plastic box, cover with a lid and refrigerate until cold.
  • Serve with water biscuits (cheese crackers).

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Reviews

  1. Wonderful blend of flavors in a simple to make party dish. Omitting the curry (personal taste) I threw it all in the food processor along with some garlic powder, cayenne pepper and a handful of pecans halves. I formed mine into logs and rolled them in Hungarian paprika and a little more cayenne. After chilling, they sliced beautifully! Thanks for the recipe!
     
  2. After being fired with enthusiasm for your Best Ever Ginger Cake recipe (do try it, it's fabulous) - I thought I'd give this a go. Didn't have curry powder, but used a good dollop of Sharwoods Rogan Josh Curry paste intead, and it tasted great. The paprika is a professional touch as these cheese balls look like a lot more work was involved. My kind of cooking. Thanks for posting this recipe Kookaburra.
     
  3. Wow, these are excellent. The flavour of the paprika and curry powder really go well together. Very easy to make and they look fantastic. I made mine in my small blender processing the harder cheeses first. Great with a glass of wine or icy cold beer. Thanks Kookaburra for a recipe that I will use often.
     
  4. These cheese balls were absolutely delicious! I made them using Metsovone,a smoked cheese available in Greece, and they were amazing. Highly recommended to anyone who has never made a cheese ball before as this was my first cheese ball. You can't go wrong.
     
  5. I just loved the photo Gayla submitted so I saved your recipe Kooka. Well I made them for a party yesterday and they were great. I actually made them twice - the second time I subbed with light cream cheese and light tasty cheese and added a little garlic powder and some chopped parsley along with the rest of the ingredients. The parsley helped guests distinguish low fat from the original once they had been attacked. Thanks for sharing Kooka, they are going into my Favourites cookbook.
     
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RECIPE SUBMITTED BY

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
 
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