Meatballs don’t have to just be served with spaghetti. I like to make and serve them as the main course.
Makes about 15 large meatballs
1 lb. Ground beef
1/2 lb. Italian sausage links (with meat removed from the casing)
Medium onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced garlic
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/4 cup milk
3/4 cup dry bread crumbs
1/4 cup Parmesan cheese
2 – 8oz. Tomato sauce
Preheat oven to 350 degrees F. Spray a 2 quart casserole dish with cooking spray.
In a large mixing bowl combine all ingredients, except tomato sauce, until thoroughly combined.
Roll mixture into large balls.
Pour some tomato sauce in the bottom of the prepared casserole dish, add the meatballs, and top with the remaining tomato sauce.
Cover and bake for 1 hour, turning the meatballs halfway through.
Serve and top with shredded Parmesan cheese.
You can freeze half for another meal or keep the leftovers in the frig and reheat them for another meal later in the week…that’s what I did.