Step-by-Step Method
Prep your tray & coating. Line a baking sheet or rimmed tray with parchment. On a plate or shallow bowl, stir together the remaining ½ cup chopped pecans, ½ cup chopped cranberries, and the chopped parsley — this is your coating.
Mix the filling. In a large bowl, combine the softened cream cheese, ½ cup chopped pecans (for the mix), ½ cup chopped cranberries, shredded cheddar, sliced green onions, garlic salt, onion powder, and black pepper. Using a hand mixer on low (or a spatula), blend until everything is evenly distributed and the mixture is smooth. Taste and adjust seasoning.
Shape the balls. Scoop roughly 2–3 tablespoons of cheese mixture and roll between clean hands into a smooth ball. Place each ball on the parchment-lined tray. Continue until the mixture is used (about 24 mini balls).
Chill. Cover the tray with plastic wrap and refrigerate for at least 1 hour to firm up. If you’re short on time, pop them in the freezer for 15–20 minutes (watch them so they don’t freeze solid).
Coat. One at a time, roll chilled cheese balls in the pecan-cranberry-parsley mixture, gently pressing the coating so it adheres. Return to the tray.
Serve. Arrange on a board with crackers, pretzels, or veggie sticks. For neat, hand-free snacking, insert pretzel sticks into each ball right before serving.
