Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pounds | Beef, lean, ground |
⅓ pounds | Pork sausage |
½ cup | Cornmeal |
¼ cup | Milk, whole |
1 large | Eggs |
1 small | Onion; minced |
1 \N | Garlic clove; minced |
½ teaspoon | 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 ¾-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@...