Meat Balls A Go-Go © 1966
My apologies for not posting this recipe sooner, but the web site that hosts the poll that was supposed to dictate which recipes you most wanted to see, is on the fritz. So, I will be posting the recipes as I remember them.
2 cups shredded sharp Cheddar cheese
1/2 cup Land O'Lakes Butter
1 1/2 cups Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
7 1/2-ounce can cocktail meatballs, drained
Blend cheese and butter in large mixing bowl. Stir in flour, curry powder, salt and pepper sauce. Knead until dough forms a soft ball. Pinch off tablespoonfuls of dough; flatten palm of hand. Wrap around meatball. Roll into ball, sealing well. Place on ungreased cookie sheets. Bake at 425º for 15 to 17 minutes. Dust with paprika. Serve hot on cocktail picks. Makes about 40
* If using Self-Rising Flour, omit salt.
Tip: If desired, 1-pound can plain meatballs, cut into fourths, may be substituted for the cocktail meatballs.
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