Servings and Ingredients
|4||Hy-Vee large eggs, lightly beaten|
|⅔ c.||Hy-Vee panko bread crumbs|
|½ c.||Hy-Vee shredded Parmesan cheese|
|½ c.||yellow onion, finely chopped|
|½ c.||red or green bell pepper, seeded and finely chopped|
|2 clove(s)||garlic, minced|
|2 tbsp.||fresh basil, chopped|
|2 tsp.||Hy-Vee salt|
|1 tsp.||Hy-Vee crushed red pepper|
|2 lbs.||lean ground beef|
|1 lbs.||ground pork sausage|
Things To Grab
- Large bowl
- 15x10x1-inch baking sheet
- Meat thermometer
- Freezer containers, for storage
- Preheat oven to 350 degrees.
In a large bowl, combine eggs, bread crumbs, Parmesan cheese, onion, bell pepper, garlic, basil, salt and crushed red pepper. Add ground beef and pork sausage; mix well.
Shape mixture into 36 meatballs. Arrange in a single layer on a 15x10x1-inch baking sheet.
- Bake, uncovered, for 30 to 35 minutes or until internal temperature reaches 160 degrees, checking with an instant-read thermometer. Drain off fat.
Divide meatballs among 3 (4-cup) freezer containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 260mg
- Total Carbohydrates: 2g
- Protein: 9g