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Recipe for Cheese Ball

Who can resist a creamy cheese balls at Christmas parties? This one is mild enough for anyone, and festive with the chopped red and green peppers. Try it. You’ll love it and your friends and family will love you! Yummy with whole grain crackers, veggie sticks or whatever else floats your boat.

Cheddar Cheese Ball

2  8oz packages cream cheese, softened

1/2 lb grated cheddar cheese

1/4 cup very finely chopped red and green bell peppers

1/2 medium onion, very finely minced

1 tbsp Worcestershire sauce

1 tsp lemon juice

Mix all ingredients together using hand mixer, or mash together well with potato masher. Form into two separate balls. Roll in chopped parsley, or finely minced green onion, for an extra burst of flavour. Refrigerate until solid, but remove from fridge at least a half hour before you want to serve.

If you would like to kick up the flavour and heat, you can try substituting half the chopped bell peppers for chopped jalapeno peppers. Try adding in 1/2 teaspoon of Tabasco if you are adventurous enough. If you like a real kick, try rolling formed cheese ball in crushed pepper corns. Try blending in a little smoky chipolte.

Now, just because I say to split this into two balls doesn’t mean you have to listen to me. Not many do, so use your own judgement! You can easily split this into four smaller cheese balls, and try a couple of different variations. Helpful if you are catering to crowd, or different tastes.

Enjoy!

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The Very Best Meatballs

These meatballs are so tasty and moist, you will wonder how you ever made meatballs without this recipe. Excellent for adding to tomato based sauces, or used with sweet & sour, as I mostly do.

You can get the recipe for my sweet & sour here. Trust me, it’s worth the trip. Never will you eat a dried up meatball again!

Pork & Beef Meatballs

1.5 pounds ground pork
1.5 pounds ground beef
1 cup bread crumbs
1 medium onion, finely chopped
1 cup evaporated milk
2 eggs
1 tsp sea salt
2 tsp minced garlic
1 tsp fresh black pepper

In a large bowl (I actually use a roaster to mix this recipe) mix all

ingredients by hand, making sure to fully incorporate all

ingredients.

Shape meatballs by hand and place single layer in baking dishes.

(If you are using my sweet & sour recipe, pour prepared sauce over baking meatballs a half an hour into cook time, and cook for the full hour.)

Bake at 350 for 50 – 60 minutes.