The World's Best Corned Beef Cheese Ball !!

Submitted by Mystical_fire

"This cheese ball is ALWAYS a huge hit at family gatherings and is always asked for by more than one person. Try it! You wont ever want to eat another cheese ball ever again..I promise! This is best made the day before to chill overnight to let the flavors mix"

 

• Ready In: 10mins
• Ingredients: 5
• Yields: 1 cheeseball

ingredients

• 2 (8 ounce) packages cream cheese
• 1⁄4 lb corned beef (super thin sliced)
• 1 1⁄2 bunches green onions
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Accent seasoning

directions

1. Place cream cheese in a large bowl.
2. Chop corned beef and green onions pretty fine. You dont want large pieces in this.
3. Pour chopped onions and beef into bowl.
4. Add the accent and Worcestershire to bowl.
5. Mix thoroughly and form into ball. (I like to use my clean hands to mix it, because that's the best way I have found to get it thoroughly mixed.).
6. Place on platter and put into refrigerator to chill over night.
7. Take it out a few hours before being served to allow to soften. Surround the cheese ball with your favorite crackers (I like to use sociables), and watch it disappear!

Reviews

[Messy Kitchen Maid]

This was very good.Note ..when Mystical fire tells you to refrigerate for overnite at least,believe her.This gets better as the flavors meld together in the fridge.I will serve this at my next party. Thanks Again for such an easy recipe Candace

 

[MommyJan2]

This is my cheese ball also but I use Buddig dried beef instead of the corned beef. My DH absolutely LOVES it!

 

[KarenWith2LittleGir]

Yum! A good old standby that I will make all the time now too!

 

[zaar mate]

This is our family cheeseball too....soooo delicious. My all time favorite! We use the Armour dried beef (in the jar)instead..be sure to rinse first though or your cheeseball will be too salty. Also,if you don't want to use Accent because of the MSG, you can use garlic powder to taste instead. It looks really nice for the Christmas season too because of the red of the meat and green onions.

 

[Megan Thieme]

i make this all the time!