Try this Dried Beef Cheese Ball recipe, or contribute your own.
- Carbohydrate 42.99073 g
- Cholesterol 941.36 mg
- Fat 166.3591 g
- Fiber 2.11649994277954 g
- Protein 202.38643 g
- Saturated Fat 92.868292 g
- Serving Size 1 1 Serving (1093g)
- Sodium 17257.18 mg
- Sugar 40.8742300572205 g
- Trans Fat 22.670716 g
- Calories 2446 calories
Step-by-step
- Chop dried beef.
- Save about 1/4 cup for rolling later.
- Soften cheese.
- Blend in remaining ingredients.
- Shape into a ball, and roll in reserved beef chips.
- Chill until needed.
- Set out about 30 minutes before serving time to soften.
Substituting prosciutto or bresaola for the dried beef yields a much more delicate exterior, though salt levels will drop significantly and require extra black pepper. Cream cheese requires complete softening to room temperature before mixing, or clumps will form when blended with Worcestershire sauce. High sodium from the cured meat contrasts sharply against the mild, high-fat dairy base, while capsaicin-free black pepper provides a woody warmth that cuts through the richness.
Pairing and Presentation Dynamics
Crackers featuring robust structural integrity, such as thick rye crisps or toasted sourdough rounds, prevent breakage under dense cheese loads. Raw crudites like crisp radishes and Belgian endive leaves offer a refreshing water content that balances the heavy fat load. Acidic pickles or sharp cornichons placed nearby clear the palate between bites by resetting the tongue's sensitivity.
- Refrigerate the formed sphere for at least two hours to solidify the fat network.
- Remove the dairy sphere from refrigeration thirty minutes before service to restore spreadability.
- Press the outer beef fragments firmly into the exterior surface to prevent shedding during scooping.
