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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 1 egg
- 1/2 cup finely chopped onion
- 1/4 cup Italian seasoned breadcrumbs
- 1/4 cup ketchup
- 1/4 teaspoon pepper
- 1/2 teaspoon salt (optional)
- 1 lb lean ground beef
- 1/2 lb bulk Italian sausage
Method
- Preheat oven to 425°F.
- Line a 15x10x1-inch baking pan with foil (heavy-duty is best); spray foil with non-stick spray.
- Beat egg in a large bowl, mix in all remaining ingredients (hands work best; I wear latex gloves).
- Shape the beef mixture into an 8-inch square on the foil-lined pan and cut into 36 squares; do not separate squares.
- (I recommend using a pizza wheel or metal dough scraper to cut the squares - you are less likely to cut through the foil and mar the pan.).
- Bake at 425 F for 20 to 25 minutes or until meatballs are thoroughly cooked and no longer pink in center.
- Cut apart meatballs (again I prefer to use a pizza wheel or metal dough scraper).
- Use as needed in any recipe calling for meatballs.
- Freezing Tip: Freeze meatballs individually first, then separate into recipe-sized portions and place in freezer containers or freezer bags; Use within 2 months.
