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Ingredients

Directions

  • Preheat oven to 375°F. Lightly coat two 15x10-inch baking pans with nonstick cooking spray. In a large bowl beat eggs with a fork. Stir in next five ingredients (through pepper). Add sausage and ground beef; mix well. Shape mixture into 1-inch meatballs. Place meatballs in prepared pans. Bake 12 to 15 minutes or until meatballs are cooked through (160°F). Drain off fat.

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Ham Balls

Prepare as directed except substitute 1 pound each ground ham and ground pork for sausage and beef.

Turkey-Pork Meatballs

Turkey-Pork Meatballs: Prepare as directed except substitute 1 1/4 pounds uncooked ground turkey and 12 ounces ground pork for sausage and beef.

Chicken Chorizo Meatballs

Chicken-Chorizo Meatballs: Prepare as directed except substitute 1 pound uncooked ground chicken and one 15-ounce package uncooked chorizo sausage for sausage and beef.

Beef-Pork Meatballs

Beef-Pork Meatballs: Prepare as directed except substitute 1 pound ground pork for the sausage.

Shrimp-Pork Meatballs

Prepare as directed except substitute 1 pound each finely chopped shrimp and ground pork for sausage and beef. Substitute 1/4 cup each chopped green onions and snipped fresh cilantro for the 1/2 cup chopped onion.

Bratwurst Meatballs

Prepare as directed except substitute four 4-ounce uncooked bratwurst links, casings removed, for the sausage.

Lamb Meatballs

Prepare as directed except substitute 1 pound each ground pork and ground lamb for sausage and beef.

Tips

The meatball soup recipes use a half-recipe of meatballs. Cool leftover meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze about 30 minutes or until firm. Transfer meatballs to resealable freezer bags or freezer containers. Seal and freeze for up to 3 months. Thaw in the refrigerator before using.

For Easy Cleanup:

Line your roasting pan with foil for easy cleanup. Add ingredients as directed in recipe. Do not lift or transport foil with food inside; dispose after.

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