Recipes and Cooking Basic Meatballs Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 4, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 12 mins Total Time: 37 mins Yield: 72 1-inch meatballs Ingredients 2 eggs ½ cup fine dry bread crumbs ½ cup finely chopped onion ¼ cup milk ½ teaspoon salt ½ teaspoon black pepper 1 pound bulk pork sausage 1 pound ground beef 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. 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. Rate it Print