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Albondigas Meat Ballsbeef, pork 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 teaspoon basil leaves, dried; crumbl ed 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
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