Mix cream cheese, juice of one lemon and Worcester sauce until creamy. Stir in chives, cheese, olives, paprika, season with salt and freshly ground bell pepper.
Pile cheese mixture onto a sheet of plastic wrap, lift ends of wrap, form cheese into a ball using the wrap, fold wrap over. Press cheese ball into a suitable smaller baking dish and chill in the refrigerator for 2 hours.
In another baking bowl, mix paprika and almond kernels (or pistachios). Cut nut-sized balls from the cheese ball and roll in the spice mixture. Place on a serving plate and cover with foil to cool. 1/2 hour before serving, remove foil and allow balls to come to room temperature. Serve with crackers.
Creator’s Note: The meatballs can also be rolled in other seasoning mixes, such as cumin/pistachio, fresh chopped kitchen herbs of Provence/pine nut/almond, or dried and finely chopped tarragon. Instead of the roasted peppers, finely diced dried tomatoes in oil (well drained) are also delicious.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!