JUDY'S
BREAKFAST MEATBALLS
2 lbs. breakfast sausage
1 lb. ground beef
3 eggs
2 Tbs. instant minced onion
1/2 lb. sharp cheddar cheese, shredded
Preheat oven to 350°F. 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 lbs. to 2-3/4 lbs.
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. Freeze up to 6 months. To reheat: Preheat
oven to 350°F. Place container of meatballs in oven and
bake 30-40 minutes or until hot. Or microwave on high until
hot. (USDA recommends reheating meats to 165°F to destroy
any bacteria.)
This recipe serves 16 people. Because this recipe is for a
particular size pan, it adjusts the number of servings only
in multiples of 16.
Nutritional Information
Servings: 16
Calories: 269
Carbs: <1g
Protein: 18g
Fiber: <1g
Fat: 21g
ECC = <1g
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