• Now, this is how I had cheeseball growing up. No nuts, nothing to roll it in, not even really a ball to begin with! We always made it like this and everyone always loved it to the point we’d make platters to send home with family when they came over for Thanksgiving and Christmas. I like it warm before you put it in the refrigerator, but the real taste doesn’t come out until it sets in the cold for a few days and absorbs the flavors of the meat right into the cream cheese.
  • Aside from having to wait for that delicious taste, this is a quick and simple recipe that you generally don’t have to run out to the store and buy everything for. We usually only have to go get cream cheese, which is nearly impossible to find around the holidays because everyone is making cheeseball! Use whatever kind of crackers you want, but the butter-flavored ones taste pretty darn good with this.


  • 4 packs of cream cheese
  • 4-6 tablespoons of Worcestershire sauce
  • 1/2-1 bundle of green onions
  • 5 small packs of ham
  • 5 small packs of corned beef
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 1 Day 20 Min
CUISINE American


  1. Take out the cream cheese so it will soften. Cut up the green (only) of the stocks on the green onions, finely chopping them. Get a large plate and begin covering it with the beef slices until there are 2 to 3 layers of the thin meat over the plate—don’t worry if it hangs off the edges!
  2. Take the cream cheese and place in bowl, mix until soft. Add chopped onions and Worcestershire sauce to taste—you do not have to use a whole lot of either if you don’t want to. (The cream cheese will turn from white to a yucky cream to brown when you do this, but it’s just the color of the sauce so don’t worry about it!) Once well mixed, carefully place on top of meat on plate. Do not roll into a ball, spread it out a few inches thick and covering the entire plate. When done, if you had any extra beef hanging over the edges, push up on sides of cheese. Cover the entire top in a thin layer of 2 to 3 slices of ham, tucking it in around the edges.
  3. Wrap the entire plate and place in the refrigerator. Wait. The longer you wait the more of the saltiness from the beef and sweetness of the ham will be soaked into the cream cheese mixture. Cut in small slivers big enough for a cracker (preferably butter flavored) and only what you are going to eat at one time, to allow the rest to absorb more flavor. It’ll stay good for 2 weeks or more, if it lasts that long.


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