- 2 pounds breakfast sausage
- 1 pound ground beef
- Three eggs
- 2 tablespoons instant minced onion
- 1/2 pound sharp cheddar cheese, shredded
Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs.
If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. You can freeze these meatballs up to six months.
To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.)
Recipe makes 16 servings.