Albondigas Meat Balls
- 1 lb Beef, lean, ground
- 1/3 lb Pork sausage
- 1/2 c Cornmeal
- 1/4 c Milk, whole
- 1 lg Eggs
- 1 sm Onion; minced
- 1 Garlic clove; minced
- 1/2 ts Basil leaves, dried; crumbl
- -ed
Mix together until well blended lean beef, pork sausage, cornmeal, milk,
egg, onion, garlic and basil.
Shape the mixture into about 3/4-inch balls. If making ahead, return the
meatballs to bowl, cover, and chill up to 4 hours.
Adapted from Sunset Best of the West, Spring/Summer 1993. Downloaded from
Food & Wine Round Table of GEnie. CompuChef conversion by Rick Weissgerber,
MM/reposted by DonW1948@aol.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
egg, onion, garlic and basil.
Shape the mixture into about 3/4-inch balls. If making ahead, return the
meatballs to bowl, cover, and chill up to 4 hours.
Adapted from Sunset Best of the West, Spring/Summer 1993. Downloaded from
Food & Wine Round Table of GEnie. CompuChef conversion by Rick Weissgerber,
MM/reposted by DonW1948@aol.com
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
