Taming The Diabeastie

the low carb way

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Breakfast Meatballs

Posted by Solitary Dancer on October 27, 2008

Breakfast Meatballs
by: Judy

INGREDIENTS:

  • 2 lbs. breakfast sausage
  • 1 lb. ground beef
  • 3 eggs
  • 2 Tbs. instant minced onion
  • 1/2 lb. sharp cheddar cheese, shredded

DIRECTIONS:

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.)

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