Great for holiday buffets and appetizer trays, these mini cheese balls are small but deliver big flavor in every bite. Individual portions make it easy for guests to choose their favorites and keep snacking tidy and convenient.
Holiday gatherings are prime time for appetizers, and I usually reach for something cheesy. This smoked salmon cheese ball comes from a vintage cookbook I’ve been enjoying.
The twist I added: shaping the mixture into individual mini cheese balls instead of one large ball.
That change makes serving simpler. Instead of awkwardly slicing off a hunk that’s too large for the crackers on my plate, each guest can take exactly the size they want.
The original recipe appeared in Food Editors’ Favorites Treasure Recipes (1983), submitted by an editor at the Grand Forks Herald. I love vintage cookbooks—reading them is like getting a small window into life from another era. I’ve collected quite a few, and I sometimes offer select titles through my shop.
Mini Smoked Salmon Cheese Ball Recipe
Ingredients:
- 8 oz cream cheese
- 6 oz flaked smoked salmon
- 1/2 tsp liquid smoke
- chopped fresh parsley
- paprika
Recipe Directions:
- Let the cream cheese soften at room temperature for 20–30 minutes.
- Mix the softened cream cheese with the flaked salmon and the liquid smoke until evenly combined.
- Chill the mixture for about 10 minutes to make it easier to scoop.
- Use a teaspoon or a small scoop to form the mixture into bite-sized balls.
- Roll half the balls in chopped parsley and the other half in paprika for color and flavor.
- Arrange on a platter and serve with crackers.
Approximate Nutritional Information:
Servings per recipe: 8. Amount per serving: Calories: 140; Total Fat: 12g; Cholesterol: 47mg; Sodium: 99mg; Total Carbs: 1g; Protein: 7g.
Make it a Meal:
An appetizer spread can easily become a meal—think tapas-style grazing. Add these mini cheese balls to your next buffet. For a light, more filling option, serve them with a simple salad and a bowl of mushroom soup.
Variations:
Swap the salmon for canned tuna, white fish, chopped shrimp, or minced ham. Instead of parsley or paprika, roll the cheese balls in chopped nuts, breadcrumbs, or finely chopped chives for different textures and flavors.
These mini cheese balls are perfect for potlucks and parties. Any standard cheese ball recipe can be adapted to small, bite-sized portions. I used a teaspoon to scoop the mixture and then gently rolled each ball by hand—an equal-sized mini scoop or small cookie scoop makes the job faster and gives uniform results.
If you enjoy this recipe, please share it with friends and family.
Interested in one of the cookbooks shown? You may find editions available for purchase through regular book retailers.
Follow ApronFreeCooking:
Twitter @ApronFreeCook
Yummly
This post may contain affiliate links. There are no additional costs to you for clicking links. Any commissions help cover the cost of maintaining this website.