Cheese and Ham Balls: Quick No-Bake Finger Food Appetizer Recipe (Savory Truffles)
There’s a secret to making an aperitif or buffet unforgettable, and it’s not the lengthy menu: it’s the detail, the surprise, the food you eat in one bite!
I remember my first Christmas as a newlywed: I wanted to host a dinner for friends and make a good impression, but I wasn’t very skilled in the kitchen yet. I needed something spectacular but super quick. The Cheese Balls (or “Savory Truffles”) were my salvation.
Forget hours in the kitchen: this recipe is a real finger food superhero, ready in just 15 minutes with no cooking at all.
The base is an irresistible creaminess from the combination of ricotta and cream cheese. The common mistake is to make a mixture too soft that doesn’t hold its shape. The trick for stability is using well-drained ricotta and adding a bit of crumbled sandwich bread (or breadcrumbs) to the base.
This ensures the right consistency to form perfect balls.
To this base, we add finely chopped ham and then comes the magic of the finish! The coatings and spices not only give a gourmet pastry look but also offer a magnificent crunchy contrast to the creamy filling. Green pistachio, almond, and poppy seeds create a nice contrast of flavors and colors.
These cheese balls prove that the simplest things are often the most successful and will make you look great.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients (Yields about 30 balls/truffles)
- 5.3 oz ricotta (well-drained)
- 6.3 oz cream cheese (Philadelphia or robiola)
- 1.5 slices whole-grain sandwich bread (or 3 tablespoons of breadcrumbs)
- 2.1 oz ham (cured or cooked)
- to taste salt
- 1 pinch pepper
- pistachio crumbs (about 1.8 oz)
- almond crumbs (about 1.8 oz)
- 1 teaspoon sweet paprika
- 1.1 oz poppy seeds
- to taste aromatic herbs (e.g., chives, dill)
- to taste black pepper
Tools
- Kitchen Scale
- Mixer
- Bowl
- 3 Plates
- Paper Cups
Procedure for CHEESE AND HAM BALLS
With the help of a mixer, finely chop the ham and transfer it to a large bowl. Still using the mixer, blend the sandwich bread (or use breadcrumbs) and add it to the bowl with the ham.
Add the ricotta (well-drained!) and the cream cheese. Mix well until you get a homogeneous mixture. Season generously with salt and pepper.Prepare 3 or more small plates for the coatings: Green: Pure pistachio crumbs. Red/Orange: Almond crumbs mixed with sweet paprika. White/Black: Poppy seeds mixed with a pinch of aromatic herbs and a grind of black pepper.
Take a portion of the mixture (about walnut-sized) and, with the palms of your hands, form balls of the same size. Roll each ball into the different coating mixes, rotating it to cover the entire surface. Arrange the cheese balls on a serving plate or in paper cups.
The Cheese Balls are ready! If preparing in advance, store them in the refrigerator in a well-sealed container for up to 2 days. To prevent sticking, use paper cups (the kind for chocolates).
Notes on Ingredients and Substitutions
The choice of ingredients is simple, but pay attention to the ricotta: it must be well-drained! If it’s too moist, let it drain in a colander for at least an hour. Choose flavorful ham, preferably cured for a more intense taste.
Possible Substitutions:
Ham: Smoked Salmon (2.1 oz) or Canned Tuna (2.1 oz, well-drained) For a more elegant and less common sea version.
Cream Cheese: Mascarpone (6.3 oz). For a richer and more compact base.
Sandwich Bread: Toasted Breadcrumbs. For a crunchier base, use breadcrumbs toasted in a pan.
Ricotta: Crumbled Feta (3.5 oz) and 1.8 oz of cream cheese. For a saltier and Mediterranean flavor.
Storage
These cheese balls are ideal for event planning because they do not require cooking and can be prepared a day in advance.
After shaping, place the balls in the freezer for 15 minutes. This firms them up and maintains their shape, especially if the filling is very creamy.
Gourmet Alternatives and Variations
1 – Caprese Balls: Replace the ham with chopped basil and diced sun-dried tomatoes. Coat with pistachio crumbs and toasted sesame seeds.
2 – Spicy Indian Balls: Add a pinch of curry or turmeric and some fresh chives to the mixture. Coat with black sesame seeds and smoked paprika.
3 – Truffle Balls: Add a teaspoon of truffle cream to the mixture and coat with crushed hazelnuts and Parmesan flakes.
Perfect Usage and Pairings
The Cheese Balls are perfect as:
Appetizer/Aperitif: Served on a mixed tray, perhaps alongside olives and vegetables.
Holiday Buffet: An elegant alternative to classic rustic snacks.
Wine Pairing: As a fresh and tasty finger food, they pair perfectly with sparkling wines like an Extra Dry Prosecco or a Franciacorta Brut.
The Inspiration: From Sweet to Savory, a Delicious Evolution
The inspiration for the “balls” (which we call truffles in pastry making) is simple: recreate the visual elegance and flavor concentration of sweet truffles using savory and fresh ingredients. This dish celebrates the idea that an appetizer can be not only delicious but also fun to eat and beautiful to see! The name “Cheese Balls” makes them immediate and understandable to everyone, confirming that simplicity always pays off.
FAQ (Questions and Answers)
1. My mixture is too soft, how do I firm it up?
If the ricotta was too moist, add an extra tablespoon of breadcrumbs or a tablespoon of finely grated Parmesan. If that still doesn’t work, place the bowl in the freezer for 15-20 minutes; the cold will help firm the mixture.
2. Can I prepare the balls the day before?
Yes, absolutely! Prepare the mixture and store it in the refrigerator for up to 24 hours. Shape the balls and apply the coatings only a few hours before serving to ensure maximum freshness and crunchiness of the crumbs.
3. Can I use only cream cheese without ricotta?
You can, but the texture and flavor will be different. Ricotta has a more neutral taste and a drier structure (if well-drained) that makes the ball less sticky. If you only use cream cheese, add more breadcrumbs or Parmesan to dry out the mixture.
