20-Minute Smoky Cream Cheese Ball with Walnuts
A retro-style appetizer featuring creamy cheese mixed with smoky beef, green onions, and Worcestershire sauce, then rolled in crunchy walnuts. This crowd-pleasing cheese ball works for casual gatherings, potlucks, and holiday parties. The combination of processed beef and walnuts creates an unexpectedly savory, nutty flavor that pairs perfectly with crisp crackers. Aunt Sue's version skips pretension for pure comfort-food appeal, though the notes suggest upgrading to prosciutto for fancier occasions.
Ingredients
Instructions
- 1
Soften cream cheese at room temperature for about 20 minutes.
- 2
Finely chop green onions and beef.
- 3
Combine softened cream cheese, chopped onions, beef, Worcestershire sauce, and Accent seasoning. Mix thoroughly until uniform.
- 4
Form mixture into a ball shape.
- 5
Roll ball in chopped walnuts until evenly coated.
- 6
Serve with Ritz crackers.
Tips
For a fancier version, substitute prosciutto for the Buddig beef and adjust salt since prosciutto is already seasoned.
Chill the formed ball for 30 minutes before rolling in walnuts so it holds its shape better during coating.
Make this up to 2 days ahead, wrap tightly, and refrigerate. Bring to room temperature 15 minutes before serving for best spreadability.
Good to Know
Covered in refrigerator up to 3 days.
Prepare through walnut coating. Refrigerate covered up to 2 days. Bring to room temperature 15 minutes before serving.
Room temperature on a board surrounded by Ritz crackers, with small spreader knife.
Common Mistakes
Don't skip softening cream cheese to avoid lumps in the mixture.
Don't chop beef and onions too coarsely or the texture becomes chunky and uneven.
Don't form the ball while cream cheese is still warm or it will not hold shape when rolling.
Substitutions
more elegant
lighter option
FAQ
Can I make this without Buddig beef?
Yes. Try crumbled crispy bacon, smoked salmon, or omit meat entirely for a vegetarian version. The Worcestershire and Accent seasonings will still provide the smoky flavor.
What if I don't have Accent seasoning?
Substitute 1/4 teaspoon garlic powder plus 1/4 teaspoon onion powder. Adjust salt to taste since Accent is primarily monosodium glutamate and salt.
How long does this keep and can I freeze it?
Refrigerated in an airtight container, it keeps 3 days. Freezing is not recommended as the texture becomes grainy when thawed, though you can freeze up to 1 month if necessary.