Yield: 1 Servings
|1 pounds||Beef, lean, ground|
|⅓ pounds||Pork sausage|
|¼ cup||Milk, whole|
|1 small||Onion; minced|
|1||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@...