2 potatoes, peeled and quartered
2 tablespoons butter
2 ounces lean ground beef
1 pound lean pork sausage
1 onion, sliced
1 green bell pepper, sliced
1 green bell pepper, sliced
1 cup white wine
2 tablespoons ketchup
1 (12 fluid ounce) can or bottle rum
2 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon salt
1/4 teaspoon dried rosemary
Place potatoes, green onions, green peppers, onions, bell peppers, peppers, white wine, ketchup, mayonnaise, salt, rosemary, oregano, marjoram, basil and salt in a bowl. Shape meat mixture into 1 inch balls. Coat meatballs with the marinade. Wrap each ball in plastic wrap and seal tightly in foil. Loosely wrap meatballs and meatballs in foil; refrigerate.
Preheat grill for high heat and lightly oil grate.
Place a piece of foil on a large baking sheet. Place one ball of meat mixture onto foil, roll and secure with a toothpick. Brush meatballs with marinade mixture and arrange on prepared baking sheet.
Bake uncovered in preheated oven for about 1 hour, uncovered, then grill or broil for about 1 to 2 hours, uncovered. Turn to brown the outside. Cool 8 hours in pan.