Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (if you use condensed beef broth [e.g., campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) bring to a boil and simmer 20 minutes. combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. form into tiny, bite-size meatballs. add meatballs and rice to broth. simmer, covered, very slowly for 1 to 1 1/2 hours. makes 8 -10 servings

Target recipe: combine all ingredients except enchilda sauce in large bowl until blended. with moistened hands, roll into twenty 1 1/2 inch meatballs. coat a large non-stick skillet with non-stick spray. heat over medium headt, add meatballs, increase heat to medium-high and cook, turning, 5 minutes or until brown on all sides. (alternatively, these can be baked on a wire rack over a cookie sheet in a 350 degree oven for 10 minutes). add enchilda sauce and 1/2 cup water to skillet. bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through. serve over rice.