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Judy's Breakfast Meatballs

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2 pounds breakfast sausage
1 pound ground beef
3 eggs
2 tablespoon instant minced onion
1/2 pound sharp cheddar cheese; shredded
Freshly-ground black pepper; to taste

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 to 20 minutes. (Makes 2 1/4 to 2
3/4 pounds of 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 degrees. Place container of meatballs in
oven and bake 30 to 40 minutes or until hot. Or microwave on high until
hot. (USDA recommends reheating meats to 165 degrees to destroy any
bacteria.)

This recipe yields 16 servings.

"Carb Health Recipes at http://www.e-clipse.com"
S(Formatted for MC6):
"06-26-2003 by Joe Comiskey - Mad's Recipe Emporium"
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Notes: n/a

Yield: 16 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.84 **



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The house of the burning beet-Alan