Albondigas meat balls
1 Servings
Ingredients
| Quantity | 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 | Garlic clove; minced | |
| ½ | teaspoon | Basil leaves, dried; crumbl ed |
Directions
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@...