Cheese balls are about as convenient as cold appetizers get: no oven required, they can be made well ahead of time, and they hold up fine on a party table for a few hours. At their core, they’re just a blend of soft and hard cheese rolled into bites and coated in something crunchy.

Combining cream cheese with shredded hard cheese strikes the right balance. Cream cheese keeps the mixture pliable and easy to shape, while the hard cheese adds sharper flavor and helps the balls hold together — without it, they’d turn out too soft and sag at room temperature.

It’s really the coating that turns a simple cheese mixture into something fun to eat with your hands. Chopped nuts are the classic choice — crunchy, and their flavor pairs naturally with salty cheese. Swap them for chopped herbs for a greener look, or smoked paprika for a bit of heat.

The main challenge when shaping the balls is stickiness. Wetting your hands with cold water before rolling each one makes a noticeable difference. If the mixture still feels too soft, chill it longer — cold firms the cheese up and makes it easier to roll neat, even balls.

The base recipe is easy to riff on: sun-dried tomatoes and basil give it a Mediterranean lean, smoked salmon and dill dress it up for a party. Stick to two or three add-ins at most, or the flavor gets muddy and the mixture harder to shape. Serve chilled with a toothpick in each ball. They keep in a sealed container in the fridge for up to three days, though it’s worth refreshing the coating if it has softened.