Lightly coat two 15x10-inch baking pans with nonstick cooking spray.
In a large bowl beat eggs with a fork.
Stir in next five ingredients (through pepper).
Credit: Andy Lyons
Add sausage and ground beef; mix well.
Shape mixture into 1-inch meatballs.
Place meatballs in prepared pans.
Bake 12 to 15 minutes or until meatballs are cooked through (160F).
Beef-Pork Meatballs
Beef-Pork Meatballs: Prepare as directed except substitute 1 pound ground pork for the sausage.
Substitute 1/4 cup each chopped green onions and snipped fresh cilantro for the 1/2 cup chopped onion.
Tips
The meatball soup recipes use a half-recipe of meatballs.
Place meatballs in a single layer on a baking sheet lined with waxed paper.
Freeze about 30 minutes or until firm.
Transfer meatballs to resealable freezer bags or freezer containers.
Seal and freeze for up to 3 months.
Thaw in the refrigerator before using.
For Easy Cleanup:
Line your roasting pan with foil for easy cleanup.
Add ingredients as directed in recipe.
Do not lift or transport foil with food inside; dispose after.
