Title: Albondigas Meat Balls
Categories: Beef Pork
Yield: 1 Servings
| 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