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Brandy Cheese Balls - CookingBride.com
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4.25 from 8 votes

Brandy Infused Mini Cheese Balls

Brandy Infused Mini Cheese Balls are made with tangy cheese, soft cream cheese and Brandy for a little kick. Chopped pecans give added crunch.
Course Appetizer
Cuisine American
Prep Time 1 hour
Servings 4 people
Calories 178kcal
Author Lisa B.


  • 1 pound sharp cheddar grated
  • ½ pound Roquefort cheese crumbled (could also use bleu cheese)
  • 2 8 oz. packages cream cheese, softened
  • 1 small onion grated
  • 6 tablespoons Worcestershire sauce
  • ¼ cup brandy
  • 2 teaspoons hot sauce
  • ½ teaspoon celery salt
  • ½ teaspoon garlic salt
  • ¼ teaspoon garlic powder
  • 1 cup chopped pecans
  • 1 cup chopped parsley


  • Allow all cheeses to come to room temperature.
  • Combine all ingredients except the nuts and parsley in large mixing bowl. Cream until mixture is thoroughly combined.
  • Cover and place bowl in the refrigerator to chill for 2 hours or up to two days.
  • Combine pecans and parsley in a medium bowl.
  • Roll cheese mixture into 1-1 ½ inch balls. Roll each ball in the pecan-parsley mixture.
  • Make sure each ball is thoroughly coated.
  • Place the cheese balls back into the refrigerator and allow to chill before serving.


Makes about 4 dozen mini cheese balls.


Serving: 1slice | Calories: 178kcal | Carbohydrates: 28g | Protein: 2.1g | Fat: 6.9g | Saturated Fat: 0.7g | Trans Fat: 0.7g | Cholesterol: 21mg | Sodium: 213mg | Potassium: 51mg | Fiber: 0.8g | Sugar: 17g | Vitamin A: 2200IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.5mg