I combined the flavors of tomato-basil sausage with regular ground beef to give these meatballs a little more kick. I split the meatballs and used them in two different recipes. One was Cheesy Meatball Subs, where instead of simmering in a marina sauce, I spiced up cheddar cheese soup. The other experiment was Italian Meatball Chili. See future posts for those details.
This is a good base recipe for meatballs. Substitute at will - Italian sausage can be used instead of basil-tomato and ground deer or turkey can be swapped for ground beef.
Italian Meatballs
1 lb. ground beef
1 lb. tomato-basil sausage
2 pieces of bread
1/2 cup onion, finely diced
2 T. Worcestershire sauce
1 cloves garlic, minced
1/2 tsp. basil
1 t. oregano
1/4 tsp. thyme
1 T. parsley
1 egg, beaten
salt and pepper (about 1/2 teaspoon each)
Mix all ingredients together, stirring well to combine. Form into 1-1/2 balls and place on large cookie sheet.
Put into oven preheated to 350 degrees. Bake for 15 minutes.
Remove from oven and rotate or flip meatballs and bake an additional 10-15 minutes.
They are now ready for the recipe of your choice. Makes about 24 meatballs.
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