Basil Meatballs Recipe
Ingredients
| 1 pound bulk pork sausage | ||
| Basil | 1 Cup (16 tbs), minced | |
| Fennel seeds | 1 Teaspoon, crushed | |
| Basil leaves | 25 Large | |
Directions
Soak 7 to 12 long bamboo skewers in hot water to cover for about 30 minutes.
Meanwhile, combine sausage, minced basil, and fennel seeds.
Shape into 1-inch balls.
Wrap a basil leaf around each meatball, lightly pressing it into meat so it sticks leaf need not cover entire meatball.
Thread meatballs closely together on skewers, allowing 2 or 3 per skewer.
Lay skewers on a grill 2 to 4 inches above a solid bed of medium to low coals extinguish any flares with a spray of water.
Grill, turning every 2 to 3 minutes, until meatballs are no longer pink in center; cut to test 10 to 15 minutes.
Serve on skewers.
Makes 8 servings.
Meanwhile, combine sausage, minced basil, and fennel seeds.
Shape into 1-inch balls.
Wrap a basil leaf around each meatball, lightly pressing it into meat so it sticks leaf need not cover entire meatball.
Thread meatballs closely together on skewers, allowing 2 or 3 per skewer.
Lay skewers on a grill 2 to 4 inches above a solid bed of medium to low coals extinguish any flares with a spray of water.
Grill, turning every 2 to 3 minutes, until meatballs are no longer pink in center; cut to test 10 to 15 minutes.
Serve on skewers.
Makes 8 servings.
Chef
