Judy's Breakfast Meatballs

By Avera

  • 2 lbs. breakfast sausage

  • 1 lb. ground beef

  • 3 eggs

  • 2 Tbs. instant minced onion

  • 1/2 lb. sharp cheddar cheese, shredded

  1. 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.

  2. 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.)

Nutritional Facts

Serves 16
calories 269
fat 20.9g
71% calories from fat
cholesterol 111mg
protein 18.4g
carbohydrates 0.6g
fiber 0.0g
sugar 0.3g
sodium 405mg

breakfast meatballs sausage ground beef cheddar beef pork

4 replies

LJMimi 2009-05-03 12:52:59 -0500 Report

My husband makes our own breakfast sausage using venison. Can't wait to make these meatballs!!