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
Academics have traced the existance of recipes back into antiquity, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early cookbooks were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to historians are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During Roman times around 25BC a man called Apicius assembled some documents which described recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans made use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. As our culinary historical trip moves on a few more years there are two books published in the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the curry that is served today, but instead recipes for the types of food enjoyed by the wealthy. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab countries, including spices like rosemary and coriander. These new herbs and spices prompted an increase in manuscripts on food, the majority of which are now in private libraries. By the arrival of the 20th century, recipe publications were starting to become popular as a result of more people being able to read, people having increased free time and having more money. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Albondigas Meat Balls recipe.
