Albondigas Meat Balls Recipe

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


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


Servings: 1 servings

 

 

Albondigas Meat Balls Recipe brought to you by Recipe Ideas


Categories: Meat; Mexican


The History of Recipes

Historians have traced the existance of recipes back into history, in truth as far into history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.

In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful.

Later on, in Roman times around 25BC a man called Apicius assembled some documents detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient Romans made use of a good variety of spices and herbs, including many that are still in use today for example basil, rue and dill.

Later on, there are a couple of recipe books which were published in the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is served today, but rather accounts of the types of meals eaten by the rich and powerful of the time.

Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, the majority of which still exist in private libraries.

By the advent of the twentieth century, recipe publications were highly popular mostly as a result of better eduction, more free time and being a little richer.

The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books.

Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this site.

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We hope you enjoy this Albondigas Meat Balls recipe.

 


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