Cheese balls are such a classic appetizer. A friend of mine asked me to help her recreate her grandmother's cheese ball recipe, which is how I started creating this recipe. This isn't exactly like hers because it doesn't have blue cheese (but you could always add blue cheese if you like it!) Since the cheese ball became popular in 1950s-1970s entertaining, I did a lot of recipe searching in my (large) vintage cook book collection when I was creating this recipe. I noticed that cheese balls in the 1930s-1940s were bite-sized and cooked. It wasn't until the 1950s that I found uncooked cheese balls, and most of them were individually portioned. And then I actually found the recipe my friend was looking for in my 1965 Fannie Farmer Cookbook.
If you're looking for more appetizer inspiration, take a look at my appetizer collection. I also have a Bacon Cheese Ball that is always a big hit at parties! If you're looking for another classic recipe, check out my Classic Deviled Eggs.
Note: When I updated this post in 2026, the recipe was unchanged from the original. Only the post text was updated.
Recipe Notes & Tips
Worcestershire sauce contains fish (anchovies). I point this out because it's a party appetizer and some people have fish allergies. The Worcestershire sauce also means this recipe isn't vegetarian unless you buy a vegetarian Worcestershire sauce. Karissa's Vegan Kitchen has a recipe for vegan Worcestershire sauce if you want to make your own.
This needs to chill in the fridge for about 8 hours or a few hours in the freezer. This will help it firm up so it will hold its shape when rolling in the toppings.
What if I don't have time for chilling? Just make a dip! Transfer the cheese mixture to a serving bowl and then sprinkle with the parsley and pecan mixture.
Serve with crackers. I like the classics like Town House, Ritz, or Club crackers with this cheese ball. Other favorites are Wheat Thins and pretzel crackers. You can also serve it with any other crackers you like.
Pecan & Parsley Cheese Ball
Equipment
Ingredients
- 8 oz cream cheese softened (8 oz. is one block package)
- 8 oz sharp cheddar cheese spread softened
- 2 teaspoon Worcestershire sauce
- 2 tablespoon fresh minced onion
- 1 tablespoon chopped fresh parsley
Topping
- 3 tablespoon chopped fresh parsley
- ⅓ cup chopped pecans
Instructions
- In the bowl of an electric mixer, beat together the cream cheese and pub cheese. (If you don't have a mixer, I recommend stirring together with a spatula.)
- Add the Worcestershire sauce, onion, and parsley and stir until well-combined.
- Place a large piece of plastic wrap onto a flat work surface. Transfer the cheese ball mixture to the middle of the plastic wrap. Use the plastic wrap to form it into a ball shape. Start by taking up all of the sides to form a pouch with the plastic wrap, and shape into a ball, tightening the sides of the plastic wrap around the ball.
- Transfer the cheese ball to the refrigerator and let chill to firm up before rolling (about 8 hours).
- Shortly before serving, place parsley and chopped nuts in a bowl.
- Remove the cheese ball from the plastic wrap and roll around in the bowl until all sides are coated.
- Transfer the cheese ball to a serving plate. Serve at room temperature and store in the refrigerator in an air tight container. (It's OK if the cheese ball starts out slightly cold when you serve it. It'll gradually reach room temperature.)
Notes
Nutrition information is an estimate for one serving.
