Albondigas Meat Balls Recipe

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Albondigas Meat Balls Ingredients

1 lb beef, lean, ground
1/3 lb pork sausage
1/2 cup cornmeal
1/4 cup milk, whole
1 large eggs
1 small onion, minced
1 garlic clove, minced
1/2 tsp basil leaves, dried, crumbl ed

A Recipe for
Albondigas Meat Balls

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Albondigas Meat Balls Recipe
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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it.
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Albondigas Meat Balls

But when the time comes that a man has had his dinner, then the true man comes to the surface.
Mark Twain

Albondigas Meat Balls Directions

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

Serves: 1

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Albondigas Meat Balls Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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