Everyday Meatballs

These meatballs are wonderful because they can be the base of so many different meals. I cook a double batch at a time, refrigerate them to cool, and then freeze them in freezer bags so I can pull them out for a quick meal. Re-heat them in bbq sauce, cream of mushroom soup gravy, marinara sauce for spaghetti, sweet and sour sauce or serve them plain with ketchup. When making homemade pizza I grab a couple of meatballs out of the freezer and chop them up for a quick and delicious pizza topping. Tonight we enjoyed them with marinara sauce over spaghetti.

Everyday Meatballs

2 lbs of lean ground beef

1/2 - 3/4 lb. of ground pork sausage or Italian sausage

1/2 onion diced

1 clove of garlic, minced

1/4 c. unseasoned breadcrumbs

1-2 eggs

salt/pepper

2 Tbls Worcestershire sauce

1 tsp. Italian seasoning

Combine all ingredients in large bowl (Do not over mix) Roll into 2" balls. Heat large fry pan to med heat and add a small amount of olive oil. When cooking meatballs be sure to let them cook for approx. 5-6 minutes a side before turning them. If you try to turn them before a thick crust is established your meatballs will fall apart. Serve hot or cool thoroughly before freezing.