CHICKEN AND EGG BALLS

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……

ALMOND MINCE BALLS – Gluten Free

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?

CHRISTMAS LEFTOVERS – Turkey/Ham Spread or Dip

This is the last of the Herald Sun’s ‘Second time around’ ideas for Christmas leftovers I’m posting today, but it’s a good one.  Turkey or ham with mayonnaise and sweet chilli sauce and mustard to give it a tang and celery for a crunch.  I think leftover chicken would work just as well too.

LITTLE MEATBALLS and BEB’S TOMATO SAUCE

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………..