| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Beef/veal, Mexico, Ham/pork, Submitted, Archived | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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