|Bulk pork sausage||1 Pound|
|Minced fresh basil||1 Cup (16 tbs)|
|Crushed fennel seeds||1 Teaspoon|
|Fresh basil leaves||25 Large|
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.
Serving size: Complete recipe
Calories 1394 Calories from Fat 1065
% Daily Value*
Total Fat 118 g182.2%
Saturated Fat 46.6 g232.8%
Trans Fat 0 g
Cholesterol 421.9 mg140.6%
Sodium 2260.6 mg94.2%
Total Carbohydrates 17 g5.8%
Dietary Fiber 7.3 g29.2%
Sugars 6.2 g
Protein 66 g131.9%
Vitamin A 75.1% Vitamin C 40.6%
Calcium 33.2% Iron 42.8%
*Based on a 2000 Calorie diet