Italian Meatballs

1. Preheat oven to 350ºF.

2. In a large bowl, combine the egg, bread crumbs, cheese, milk, pepper and onion. Add the sausage to the bread crumb mixture and mix well. I found that when making meatballs or meatloaf, your hands are the best tools to mix the meat mixture—this way you avoid over mixing.

3. Shape into your preferred size of meatballs using your hands or an ice cream scoop. I used a 2-inch ice cream scoop and I got 16 regular-sized meatballs. You could easily using a mini scoop to make mini meatballs.

4. Arrange meatballs in a shallow baking pan. Bake for 20 minutes or until the meatballs are cooked through (160ºF).

5. Serve with your favorite sauce and spaghetti.

Tip: If you want to freeze the extra meatballls, follow the directions above. Once the meatballs are cooked and cooled, place them on a pan evenly spaced apart (so they don’t freeze together) and place in the freezer for a few hours until they are completely frozen. Store the frozen meatballs in a bag or container, label the bag, and save for another time you want meatballs.

To reheat: Thaw out the meatballs and reheat by placing them in a 350ºF oven until heated through or simmer them in spaghetti sauce on the stove.