Aunt Katherine's Beef-cheese Ball Recipe

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Aunt Katherine's Beef-Cheese Ball

Kristie Towe


This cheese ball is something that I always looked forward to every Christmas at our family gathering that my aunt Katherine always got rave reviews and everyone just had to have the recipe.
In my opinion, this is the best cheese ball, EVER!!!! I hope everyone enjoys this as much as I do. The longer this cheese ball sits, the better the flavor. I'm sorry I have no photo posted right now, I plan to do so soon.

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45 Min


2.25 ounce jars armour dried beef
8 ounce blocks cream cheese, softened
12 oz
sharp shredded cheddar cheese
4 oz
mild shredded cheddar cheese
4 oz
sharp white shredded cheddar cheese
10 Tbsp
kraft mayonnaise
6 Tbsp
heinz horseradish sauce
small onion, finely chopped
chopped pecans or walnuts

Directions Step-By-Step

Cream cheese needs to be softened at room temperature for about 2-3 hours in order for it to be mixed more thoroughly and easily.
Process/chop the dried beef in a mini food chopper if you have one available until it's about medium to finely chopped. You don't want it to be too coarsely chopped; the finer the better, but not too fine either.
Now you will need to mix all the ingredients together in a fairly large mixing bowl, because this recipe will make 2 medium/large cheese balls.
Go ahead and divide into 2 balls; refrigerate overnight.
Now, after refrigerating overnight, roll them in coarsely chopped pecans or walnuts, or whatever else of your choosing.

About this Recipe