Holly Ball 2019: Rio-Vista Balls (1958)

Yes, the title of this post says 2019. That’s because I never wrote about last year’s holiday party and I’m sure as hell not having one this year.

The Holly Ball takes an entire year to plan because I take note of any and all ball recipes I come across throughout the year and jot them down for the future (I also do this for Wiener Wednesdays).

Last year’s notes:

Maybe some of those will pop up at an upcoming Holly Ball!

In addition to the classic Spinach Balls and Italian Meatballs, I always like to try a few new recipes, which I will be presenting over the next few days.

First up, Rio-Vista Balls from Good Housekeeping’s Appetizer Book (1958). 

IRRESISTABLE CANAPES, HORS D’OEURVES AND NIBBLERS, OH MY!

Why I picked this recipe:

1. They balls are listed under the “Stick and Pick” chapter–I mean, the whole point of Holly Ball is to serve nothing but foods that can be eaten on a toothpick.
2. They are to be made several hours ahead of time
3. They’re called RIO Frickin’ VISTA BALLS!  (I do not know why they are called Rio-Vista Balls)

Don’t know why a mix of bacon and egg and cheese would inspire the name Rio-Vista Balls, but I was not there in the Good Housekeeping test kitchen when they invented these things.

The Rio-Vista Balls refused to keep their shape. Bits of it would fall off as soon as it was moved.

If you look at the recipe there really isn’t any sort of binder. Was the mayo supposed to hold it together? Was the cheese intended to form a crust? (I just looked at it now and noticed that it called for “grated” cheese. Is that different from what I used? Who grates cheddar or American?)

I tried to freeze the Rio-Vista balls for a hot second to harden them, but they would inevitably lose their shape again. It just made them extra-cold.

How did they taste? Like a Bacon Egg & Cheese McMuffin.

That’s not a bad thing!

Regardless, I’m putting the Rio-Vista Balls in the FAIL column.