• 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. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: 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, diet points 7.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.4, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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