Buffalo balls

Yield: 24 Servings

Measure Ingredient
2 pounds Sausage meat; Hot, Italian
2 pounds Ground beef; Extra Lean
4 \N Whole onions; chopped fine
1 \N Head garlic; minced
12 \N Whole jalapeno peppers; seeded and chopped
1 tablespoon Dehydrated Scotch Bonnet Peppers; ***OPTIONAL***
3 cups Harissa Sauce

Form into balls and bake @ 400 Degrees till well done. Doused in your favorite Buffalo Wing Sauce recipie. ( I really Like home made Harissa Sauce).

Suggested Wine: White Zinfandel Serving Ideas : Makes good stuffing for bell peppers and stuffeg cabbage.

NOTES : I have scaled this up to make 48 medeum or 96 small balls normal people (non Chile-Heads) usually eat one or two @ the most if you decide to add the Scotch Bonnets have plenty of cold beer ready.

If serving to the uninitiated(non-Chile-Head) you may want to omit the Scotch Bonnet's. else have them sign a release waiver before eating them.

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