Meatball Madness

Meatball Madness

Who doesn't love meatballs? When I make them I make a lot of them, 5 pounds of meat worth. Meatballs are great to have in the freezer, you can use them for meatball sliders, spaghetti and meatballs of course, appetizers, pot lucks, you name it, meatballs are the best. I like mine flavorful, so I combine ground beef with Italian sausage. Roll them all up the size of golf balls and bake them in the oven. Once they cool I put them in zip top freezer bags and they are at the ready for whatever and whenever I want. Make a batch today!

3 pounds ground beef 85/15 lean to fat
2 pounds bulk Italian sausage
1 1/2 c. Italian seasoned bread crumbs
1 c. grated Parmesan Romano cheese blend
3 eggs
1/2 c. finely minced onion
1 T. minced garlic
2 t. salt
1/2 t. freshly ground pepper
1/2 c. warm water

Preheat oven to 375 degrees

In a large bowl combine the beef, sausage bread crumbs and cheese, set aside
In another bowl mix the eggs, onion, garlic, salt,  pepper and water. Add this to the meat mixture and mix with your hands until thoroughly combined. Form into golf ball size meatballs and place on lightly greased rimmed baking sheets. Bake for about 20 to 25 minutes, until cooked through.

If storing, allow the meatballs to come to room temperature before placing in zip top freezer bags.


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