I made corned beef and cabbage for dinner last week. Knowing of this recipe I saved the leftover corned beef.
The biggest problem with the cheese ball was that it didn’t stick together.
The taste was fine. Oddly it did not have an overly meaty taste.
I left the ball in the refrigerator for about six hours. This should have been long enough to get it to stick.
But it never stuck.
As soon as I took the plastic wrap off it fell apart.
The recipe calls for spreading the cream cheese over the ball. Since it didn’t stick, I obviously could not do that.
I tried to save it by mixing in the cream cheese. Even then it still didn’t want to stick together.
The end result was definitely more a dip than a cheese ball.
Corned Beef Cheese Ball
12 Ounces Corned Beef
8 Ounces Small Curd Cottage Cheese
1/4 Cup Sliced Scallions
1/4 Cup Minced Green Pepper
2 Tablespoons Minced Parsley
1 Tablespoons Horseradish
1/4 Teaspoon Salt
1/8 Teaspoon Tabasco Sauce
1/8 Teaspoon Garlic Powder
8 Ounces Cream Cheese, Softened
Crumble corned beef into a bowl. Add cottage cheese, scallions, green pepper, parsley and seasonings. Mix thoroughly. Chill several hours to blend flavors. Remove from bowl and scrap into a ball. Spread cream cheese evenly over the ball. Wrap in plastic wrap and refrigerate until ready to serve.
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