Cheese balls with dill, paprika, and cumin

Name: Cheese balls with dill, paprika, and cumin - Amelia A.
Ingredients: 100 g Delaco cow cheese 70 g Delaco fine cheese spread 1 tablespoon sour cream chopped dill sweet paprika cumin

Appetizers - Cheese balls with dill, paprika, and cumin by Amelia A. - Recipia

I started making cheese balls with dill, paprika, and cumin because I often have leftover cheese in the fridge, and this recipe helps me showcase it. I've seen all sorts of variations, but I settled on a very simple one with telemea cheese and cream cheese. It's the kind of snack that is quick to prepare, doesn’t create much mess, and looks great on any platter, especially at a festive table. I love how each spice subtly changes the flavor, and I think cumin stands out the most. Quick Info Total time: 15 minutes Servings: 2-3 people (6-8 small balls) Difficulty: easy Ingredients 100 g cow telemea cheese (I prefer a saltier one) 70 g cream cheese (like Philadelphia or any plain variant without flavors) 1 tablespoon sour cream (helps bind the mixture) 1 teaspoon fresh dill, finely chopped 1 teaspoon sweet paprika (smoked paprika can be used if you like) 1 teaspoon cumin seeds (additionally, for rolling: paprika, dill, cumin) optional: freshly ground black pepper Instructions 1. Grate the telemea cheese on a fine grater into a large bowl. 2. Add the cream cheese and mix well with a spoon until you achieve a smooth paste. 3. Add the tablespoon of sour cream and incorporate it. If the cheese isn’t very salty, you can add a pinch of salt, but with classic telemea, it’s usually not necessary. 4. With wet hands, take about a teaspoon of the mixture and gently shape it into balls. The mixture shouldn't be too soft, but if it is, add a little more grated telemea. 5. Prepare three small plates with chopped dill, paprika, and cumin on your work surface. Roll each ball in one spice so that each has its own flavor and color. 6. Place them on a plate and refrigerate for at least 20 minutes before serving to firm them up a bit. Why I make this recipe often It’s quick and doesn’t require a food processor or mixer, just a spoon and a bowl. I can use leftover telemea, and the spice combinations change the flavor each time. They don’t spoil quickly, and I can prepare them a few hours in advance. They’re handy for quick snacks, not just for special occasions. Tips If the cow cheese is too dry, you can add an extra teaspoon of sour cream. Keep your hands wet while shaping to prevent the mixture from sticking. Avoid using very aged or crumbly telemea, as the balls will be difficult to shape. Smoked paprika gives a different flavor, but don’t use too much, or it will overpower the taste. Substitutions Telemea can be replaced with feta or even goat cheese, but the flavor will be stronger. You can also use light cream cheese if you want fewer calories. Sour cream can be replaced with thick Greek yogurt, but the texture will be a bit lighter. Instead of dill, parsley or finely chopped green onions can work. Variations You can add a bit of chopped walnuts or sesame seeds to the mixture for texture. The balls can also be rolled in sesame seeds, poppy seeds, or a mix of dried herbs. For a slightly spicy flavor, add a pinch of hot paprika or cayenne pepper. You can also shape them into mini rolls, not just balls. Serving Ideas They look great on a platter with other appetizers (cured meats, vegetables, crackers). They can be served on short skewers as mini kebabs. You can place them in small cups made of lettuce. They pair well with cucumber slices, radishes, or cherry tomatoes. Frequently Asked Questions 1. What type of cheese works best? Cow telemea is the most suitable, but feta also works. The cheese should be fatty enough to bind well with the cream. 2. Can I make the balls a day in advance? Yes, they keep well in the fridge until the next day. The flavor of the spices intensifies a bit, making them even better. 3. If I don’t like cumin, what can I substitute it with? You can use sesame seeds, poppy seeds, or dried herbs. Each gives a different taste and texture. 4. Can they be frozen? I do not recommend freezing. The texture of the cheese changes, and they become watery upon thawing. 5. How small should the balls be? About the size of a small nut or a full teaspoon. If they are too large, they are harder to eat in one bite, and the texture won’t be as pleasant. Nutritional values (per ball, approximately 25 g) Calories: 60-70 Protein: 3 g Fat: 5 g Carbohydrates: 1 g The value depends on the type of cheese used and how fatty the sour cream is. Storage and Reheating Cheese balls are best stored in the fridge, in a covered container or on a plate wrapped with plastic wrap. They stay fresh for about 2 days. They don’t need reheating and are served cold. If they dry out on the surface, you can cover the platter with a damp cloth. I do not recommend keeping them for more than 48 hours, as they become hard and lose their flavor.

Preparation

I grated the telemea cheese and mixed it with cream cheese. I also added a tablespoon of sour cream to make the mixture easier to homogenize. I prepared the spices on the work surface. With wet hands, I formed the balls one by one and rolled them in each spice. I made 6 colorful little balls. Honestly, I liked the ones with cumin the most. ;) You can make the cheese ball mixture however you like; you can also add other ingredients.

Cheese balls with dill, paprika, and cumin

Preparation

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