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These cheese balls may look like coconut truffles but they are far from it! These bite-sized cheese fat bombs are packed with flavour from sun-dried tomatoes, herbs and olives, all rolled in parmesan cheese.
Adding freshly chopped herbs, sun-dried tomatoes, garlic and olives gives them a strong Mediterranean kick - you won't even know these are fat bombs! :-) Why use fat bombs? Have a look at my post here.
Hands-on Overall
Serving size 1 piece
Nutritional values (per 1 piece)
Net carbs1.7 grams
Protein3.7 grams
Fat17.1 grams
Calories164 kcal
Calories from carbs 4%, protein 8%, fat 88%
Total carbs2 gramsFiber0.4 gramsSugars0.7 gramsSaturated fat10.3 gramsSodium280 mg(12% RDA)Magnesium9 mg(2% RDA)Potassium96 mg(5% EMR)
Ingredients (makes 5 cheese balls)
- 1/2 cup cream cheese, full-fat (100 g/ 3.5 oz)
- 1/4 cup butter or ghee, softened at room temperature (55 g/ 2 oz)
- 2-3 tbsp freshly chopped herbs (basil, thyme and oregano) or 2 tsp dried herbs
- 4 pieces sun-dried tomatoes, drained (12 g/ 0.4 oz)
- 4 olives, pitted, kalamata or other type (12 g/ 0.4 oz)
- 2 cloves garlic, crushed
- freshly ground black pepper
- 1/4 tsp salt or to taste
- 5 tbsp grated parmesan cheese or other Italian hard cheese (25 g/ 0.9 oz)
Instructions
- Cut the butter into small pieces and place in a bowl with the cream cheese. Leave it on a kitchen counter for 20-30 minutes to soften. Mash with a fork and mix until well combined. Add the chopped sun-dried tomatoes and chopped kalamata olives.
- Add freshly chopped herbs (or dried), crushed garlic and season with salt and pepper. Mix well and place in the fridge for 20-30 minutes to solidify.
- Remove the cheese mixture from the fridge and start creating 5 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the grated parmesan cheese and place on a plate. Eat immediately or store in the fridge in an airtight container for up to a week.
- Enjoy!
Savory Mediterranean Fat Bombs
Step by Step
Ingredients
- 1/2 cup cream cheese, full-fat (100 g/ 3.5 oz)
- 1/4 cup butter or ghee, softened at room temperature (55 g/ 2 oz)
- 2-3 tbsp freshly chopped herbs (basil, thyme and oregano) or 2 tsp dried herbs
- 4 pieces sun-dried tomatoes, drained (12 g/ 0.4 oz)
- 4 olives, pitted, kalamata or other type (12 g/ 0.4 oz)
- 2 cloves garlic, crushed
- freshly ground black pepper
- 1/4 tsp salt or to taste
- 5 tbsp grated parmesan cheese or other Italian hard cheese (25 g/ 0.9 oz)
Instructions
- Cut the butter into small pieces and place in a bowl with the cream cheese. Leave it on a kitchen counter for 20-30 minutes to soften. Mash with a fork and mix until well combined. Add the chopped sun-dried tomatoes and chopped kalamata olives.
- Add freshly chopped herbs (or dried), crushed garlic and season with salt and pepper. Mix well and place in the fridge for 20-30 minutes to solidify.
- Remove the cheese mixture from the fridge and start creating 5 balls. You can use a spoon or an ice-cream scooper. Roll each ball in the grated parmesan cheese and place on a plate. Eat immediately or store in the fridge in an airtight container for up to a week.
- Enjoy!
Nutrition (per serving, 1 piece)
Calories164kcal
Net Carbs1.7g
Carbohydrates2g
Protein3.7g
Fat17.1g
Saturated Fat10.3g
Fiber0.4g
Sugar0.7g
Sodium280mg
Magnesium9mg
Potassium96mg
Detailed nutritional breakdown (per 1 piece)
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