12 hard-cooked eggs1/3 C. mayonnaise1 T. Mansmith’s Barbecue Paste1 T. red wine vinegar2 T. sweet pickle relish2 T. fresh parsley, chopped1/2 t. Mansmith’s Wild Fire1/4 t. coarse black pepper
In a hurry? Instead of making meatballs, make “meat cubes”. Spread meat mixture in a jelly roll pan and bake, then just cut meat into squares.
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