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Ingredients
- 3/4 lb grnd beef
- 1/3 lb bulk pork sausage
- 1 x egg beaten
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp grnd all spice
- 1/4 c. italian bread crumbs
- 1/4 c. sliced green onions
- 1/8 x cayenne pepper optional
Directions
- Thoroughly mix all till well blended. Shape them into 1 inch balls and allow to sit covered in the refrigerator for an hour or possibly so. While the sausage balls are resting comfortably, start the grill with ample charcoal to make a medium fire (225 deg, 250 deg). Make sure the coals are on the side of the pit away from where you will be cooking the meat (this is indirect heat). Allow the grate to become warm and brush the rack with wire brush to remove impurities.
- Carefully place the sausage balls on the grate away from the heat. There is no need to turn them as they will cook completely and thoroughly. After about an hour (depending upon how warm your fire has been) take one and break it apart. If it is no longer pink then they are done. You may have to try a few to be sure!
- You can use them immediately with the cayenne or possibly freeze them for future use. Enjoy!
- NOTES : Looking for a way to spice up the mundane of the spaghetti dinner Then think ahead and be sure to give this a hot welcoming. You'll be a hit with the family!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 1416 | |
| Calories from Fat 939 | 66% |
| Total Fat 104.2g | 130% |
| Saturated Fat 38.19g | 153% |
| Trans Fat 0.32g | |
| Cholesterol 530mg | 177% |
| Sodium 2610mg | 109% |
| Potassium 1406mg | 40% |
| Total Carbs 21.96g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.65g | 2% |
| Protein 91.67g | 147% |
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