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Beef and Cheese Ball

Beef and Cheese Ball

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Laurel Brown

This is a scrum-didley-umptious cheeseball made with cream cheese and dried beef.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet


  1. In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
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Carrie Magill

I hate to be the spoiler here, but I wasn't crazy about this recipe. It didn't taste *bad*, but I left out the onion juice, and it was still VERY VERY oniony. Also, maybe you're supposed to rinse the dried beef (?), but I didn't and the cheese ball was extremely salty, too. The appearance isn't all that attractive, either. If you like onions a lot, you should try it, but I'd rinse the beef and tear it into *very* small pieces to look better.


The dried beef is salty and I always rinse the beef under cold tap water and dry between paper towels. I do this for any recipe that calls for dried beef. There's really no other way around the salt, and it doesn't affect the real beef taste for the recipe.


I was looking for this recipe because my aunt used to make this cheese ball every Christmas. It can be very salty, so adjust for your taste. It's best if the beef inside the cheese ball is torn pretty small. Everyone loves this cheese ball, but it does take a few tries to get the salt content right.