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–+ servings

Pistachio Lemon Cheese Balls

By Kimberly Killebrew
With layer upon layer of flavors, colors and textures, these mini cheese balls are perfect for any occasion!
5 from 32 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 22 cheese balls

Ingredients
 
 

  • 6 oz cream cheese ,at room temperature
  • 4 oz goat cheese ,at room temperature
  • ¼ cup chopped fresh basil leaves
  • 1 1/2 teaspoons very finely minced garlic
  • 2 teaspoons fresh Meyer lemon zest
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon  freshly ground black pepper
  • 22 pimiento stuffed green olives (I'm using Manzanilla) ,rinsed and patted dry
  • 1/2 cup chopped toasted pistachios

Instructions
 

  • In a medium bowl, combine all of the ingredients except for the olives and pistachios. Chill the mixture for 30 minutes until firm.
  • Form the mixture into 22 balls. Press the olives into the center of the cheese balls and form them back into balls, completely encasing them in the cheese mixture. Roll the balls in the toasted pistachios to lightly coat them. Chill for at least 2 hours.
  • Let the cheese balls sit at room temperature for about 10 minutes before serving. Serve with toothpicks
  • Makes 22 olive cheese balls

Nutrition

Calories: 62kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 132mgPotassium: 41mgVitamin A: 200IUVitamin C: 0.5mgCalcium: 21mgIron: 0.3mg
Course Appetizer, hors d'oeuvres
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