 |
Instructions |
 |
|
|
|
|
| |
1.
|
In a 6- to 8-quart pan, combine broth, tomatoes and their liquid, chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring to a boil over high heat. Add rice; cover and simmer 15 minutes. Add meatballs; cover and simmer until meatballs are not pink in the center (cut to test), 10 to 15 minutes longer. Stir in the minced cilantro.
|
|
| |
2.
|
Ladle into bowls and garnish with cilantro sprigs. Add salt and pepper to taste.
|
|
| |
|
Makes about 5 quarts, 10 to 12 Servings.
|
|
| |
|
MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES.
|
|
| |
|
Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours.
|
|
| |
|
FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.APPLEBURY)
|
|
| |
|
|
|
|
|
