Close
Ingredients
| ground pork: 2 lbs |
| salt: 1 Tbl |
| garlic powder: 2 tsp |
| ground cumin: 1 tsp |
| dried thyme (leaves): 1 tsp |
| sage leaves (chopped): 1/2 tsp |
| black pepper: 1/2 tsp |
| cayenne pepper: 1/4 tsp |
| ground beef: 1 lb |
| eggs: 3 |
| dehydrated onion flakes: 2 Tbl |
| sharp cheddar cheese: 0.5 lb (shredded) |
| black pepper (to taste) |
Baked Breakfast Meatballs
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F.
- Mix together thoroughly all ingredients listed under breakfast sausage.
- In a bowl, combine sausage mixture with ground beef, eggs, onion, cheese & pepper; mix thoroughly.
- Roll into 1.5" balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes.
- To freeze extra meatballs for up to 6 months: Cool quickly in refrigerator, then place the amounts you will use at one time on sheets of aluminum foil.
- Wrap tightly and place on cookie sheet (to preserve shape).
- Leave on baking sheet until frozen, then remove sheet.
- To reheat: Place meatballs in preheated 350°F oven and bake until hot (30-40 minutes).