Albondigas Meat Balls

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Title: Albondigas Meat Balls
Yield: 1 Servings
Categories: Beef, Mexico


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

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