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Albondigas Meat Balls

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Beef Ham/pork Mexican


  • 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 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