Makes approx. 3 dozen
4 ounces cream cheese, softened
4 ounces feta cheese, crumbled
2 tsp very finely chopped onion
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, ground
1/2 cup chopped fresh regular parsley (not true, you need more than a 1/2 cup!)
Beat the first five ingredients at medium speed in your mixer until well combined. Cover mixture tightly and chill at least 1 hour or until firm (Can chill up to 3 days and I highly recommend making this up at least the night before you want to make the balls.).
When you are ready to make your balls, rinse and chop your parsley (Do yourself a favor and use your food processor, mini if you have one, to chop the parsley - so SO much faster and worth having to rinse it out. Just use your kitchen scissors to snip the leafy ends off into your chopper bowl/cutting board. Once it's chopped, squeeze it in a paper towel or clean dry towel to remove any extra liquid. The recipe calls for a half cup, I say use a whole "bunch", and if you are worried that the bunch is too small, buy an extra one to have on hand. It's worth the extra $1.50 it will cost you to not be stressed about not having enough, and if you don't have to use the second bunch, hey you have garnish for your other dishes!)
(Put the parsley in a shallow bowl or dish.)
(Take off your rings, you'll be glad you did.)
Roll cheese mixture into 3/4 inch balls (think the width of a penny, small, think bite sized, not mouth-full) and roll in the parsley (Roll it and give it a little pat here and then so it's well covered. I usually can get six rolled before my hands are too sticky and I have to stop and rinse them off.)
(Your truffles should look like the ones on the left. If they look like the ones on the right, don't freak out, this is just a normal part of cooking - it's one of two things. Either these are your very first balls and they are still too chilled, or not sticky enough to adhere to the parsley OR your parsley is not chopped small enough. In this case for me, it was a little of both, I simply returned the parsley to the chopper for another buzz or two and then magically it was sticking.)
Serve immediately or cover and chill until ready to serve. (I like to sprinkle some leftover parsley in the bottom of my storage container to prevent accidental sticking.)
If chilled, let stand for 30 minutes prior to serving.
You can serve them on their own, like this - or as part of a collective tray which is equally good, if not better as seen along with a printable recipe HERE.
Feta Truffles, they are awesome anytime of year :-)