You can tell the age of this 1970s recipe by the Cost: $1.40. I haven’t worked out what the cost would be now in 2021 – but I’m guessing maybe four times as much. Even so it’s still an fairly economical little starter or finger food. The other sign of the times is that you don’t have to mince the chicken you can buy it already done……how things change……
I think maybe what was called a Gourmet Cheese Ball back in the 1960s probably isn’t what you’d consider gourmet today and I’m not sure about covering it with chopped corned beef, but with a couple of adjustments it would still make a good appetizer to serve with drinks.
I can’t decide if these look Christmassy or Italian – I guess you could put them in either category. Either way they are quick and easy to make a will be great with a glass or two on any occasion.
This recipe was in a Kraft Vegemite recipe booklet and have the unusual combination of vegemite and crunch peanut butter, not two ingredients you’d expect to find in a meatball. But from a gluten free perspective the peanut butter is a great substitute for flour to hold the meatball together and the almond coating does the same thing and adds a crunch. Worth a try?
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..