Well, bless her heart, Carol Wilson is at it again. This time, the Everett cook and Forum helper-outer solves the Super Bowl Sunday what-to-make problem for us.

“I love those little Jiffy muffin mixes,’’ she starts off, “and I like the corn bread mix because it’s a little sweeter than the regular.

“I found this meatball recipe on the Jiffy Mix Web site. These meatballs are really good for dinner served with Spanish rice and refried beans.

“They are also perfect to make for a party, so I plan to make these for Super Bowl Sunday. I can assure you there are no leftovers with these.’’

Then, for a nice cold kickoff contrast, we have a quick-fix dip from the folks at Roland Foods. It’s a dilly of a mustard-zapped yogurt concoction, the perfect center for a sunburst surround of assorted raw veggies.

Tamale meatballs

1package Jiffy corn muffin mix

2eggs, divided

1/2 cup milk

2cans (10 ounces each) enchilada sauce, divided

1/2 teaspoon salt

2tablespoons diced onion

Dash pepper

1 1/2 pounds ground beef

1teaspoon garlic powder

2 1/2 cups shredded Monterey jack cheese

Preheat oven to 400 degrees. Grease an 8-inch square baking pan.

Blend corn muffin mix, 1 egg and the milk until well mixed. Pour into prepared pan and bake 20 minutes. Remove from oven, cool and crumble.

Reduce oven to 350 degrees. Combine cornbread, remaining egg, 1/2 cup of the enchilada sauce, salt, onion, pepper, ground beef and garlic powder; mix well. Shape into 1-inch balls and place in a 9-by-13-inch baking pan. Bake uncovered for 35 minutes. In a saucepan, heat remaining enchilada sauce. Top cooked meatballs with sauce and sprinkle with the cheese. Return to oven until cheese melts.

Makes 40 to 45 meatballs.

Roland Foods Dijon yogurt dip

2cups plain yogurt

1/4 cup minced fresh dill

2tablespoons smooth Dijon mustard

2tablespoons grained Dijon mustard

1/2 teaspoon hot pepper sauce

Fine sea salt

Freshly ground black pepper

Favorite raw vegetables

In a medium mixing bowl, combine the yogurt, dill, mustards and hot pepper sauce; whisk until well blended. Season to taste with sea salt and pepper.

Serve with your favorite raw vegetables.

The next Forum will appear in Monday’s Good Life section.