These meatballs can be served warm or left at room temperature safely for 2 hours. The recipe was a suggestion from one of our retailers, Jeanne at Siesel’s Old Fashioned meats in San Diego. The thumb is a finger and as we always say, *if you don’t lick your fingers, someone else will!
1 lb. ground meat (beef, pork, turkey or veal)
½ cup cooked brown rice (or dry bread crumbs or crumbed crackers)