Stir together and form into balls. Bake on ungreased cookie sheet for 15 minutes at 350. Turn meatballs and cook until done, about 20 minutes more. Dip meatballs into your favorite sauce made from Mansmith’s BBQ Paste.
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.
In large, heavy Dutch oven, heat oil. Add vegetables and cook until transparent, about 8 minutes. Add ham and sausage, cook until lightly browned. Add rice. Stir often until browned, about 10 minutes. Add tomatoes, broth, and Wild Fire. Stir and reduce heat. Cover, simmer until rice is tender and no liquid remains, about 30-45 minutes. At the last minute add chopped green onions and parsley if desired.