Impress your guests with delicious biltong and cream cheese balls. Try our simple recipe for a party snack that will keep them coming back for more!




  • Snacks


  • South African

Cooking Methods

  • Frying



Prep Time

25 minutes

Cooking Time

15 minutes


Expert tip: Remember, keep one hand “wet” and the other “dry” to prevent sticky, messy hands. Garnish with baby salad leaves and serve the biltong balls with the avocado dip and extra biltong slices.


For the balls

500 g full fat cream cheese
125ml (1/2 cup) biltong, finely chopped
15ml (1 tbsp) paprika
10ml (2 tsp) chilli flakes
Salt and pepper, to taste
125ml (1/2 cup) flour
2 eggs, beaten
125ml (1/2 cup) panko bread crumbs
Oil for frying

For the Dip

1 ripe avocado
80ml (1/3 cup) sour cream
Zest and juice of 1 lemon
Salt and pepper


For the balls

Combine the cream cheese, biltong, paprika, chilli flakes in a mixing bowl. Season to taste.
Use the cream cheese mixture to form the biltong balls (slightly smaller than a golf ball).
Place the flour, egg and bread crumbs in separate bowls, in this order to make dusting a little simpler.
Lightly dust each biltong ball with flour, then cover with egg before dusting with the panko bread crumbs.
Heat oil in a frying pan, then fry the crumbed biltong balls until golden brown.
Drain on kitchen towel towel.
Remember to always season food coming out of the fryer.

For the dip

Place all ingredients into a food processor and blend until smooth.
Season to taste.
Alternatively, simply whisk the ingredients in a bowl.

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