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
Health food makes me sick. |
| Calvin Trillin |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This Recipe for Albondigas Meat Balls is one of thousands in the Recipes-to-go Ethnic Cookbook.
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
If you enjoy this Albondigas Meat Balls Recipe - you should enjoy the recipe collections you can find on the websites below:
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
This is a recipe for Albondigas Meat Balls from the recipe cookbook of Recipes-to-go (Ethnic)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Food Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
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
Albondigas Meat Balls Recipe brought to you by Recipes To-Go