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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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