Judy's Breakfast Meatballs Recipe - Cooking Index
Judy's Breakfast Meatballs Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Breakfast sausage |
| 1 lb | 454g / 16oz | Ground beef |
| 3 | Eggs | |
| 2 tablespoons | 30ml | Instant minced onion |
| 1/2 lb | 227g / 8oz | 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 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.
Calories: 269
Carbs: <1g
Protein: 18g
Fiber: <1g
Fat: 21g
ECC = <1g
Source:
Carb Health Recipes at http://www.e-clipse.com
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