Breakfast Meatballs Low Carb Recipe By Fitness and Freebies Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness. Recipe Ingredients These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did! 2 pounds breakfast sausage 1 pound ground beef 3 eggs 2 tablespoons instant minced onion 1/2 pound sharp Cheddar cheese, shredded Recipe Directions Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs. If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months. To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.) Nutrition information per serving: Recipe makes 16 servings Calories: 269 Carbohydrates: Less than 1g Protein: 18g Fiber: Less than 1g Fat: 21g

Breakfast Meatballs
Low Carb Recipe
By Fitness and Freebies

Breakfast sausage and ground beef pair up for the meat while eggs act as a binder and minced onion and sharp Cheddar flavor add plenty of extra goodness.



Recipe Ingredients
These meatballs are great for breakfast with eggs etc., but they are also good with just about any meal, so use your imagination and keep some on hand in the freezer - you'll be glad you did!

2 pounds breakfast sausage
1 pound ground beef
3 eggs
2 tablespoons instant minced onion
1/2 pound sharp Cheddar cheese, shredded

Recipe Directions
Preheat oven to 350-degrees. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2-inch balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes. Makes 2-1/4 pounds to 2-3/4 pounds meatballs.

If you wish to freeze meatballs: Cool quickly in refrigerator to retain freshness. Place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package in the freezer. You can freeze these meatballs up to six months.

To reheat: Preheat oven to 350-degrees. Place container of meatballs in oven and bake 30-40 minutes or until hot. Or microwave on high until hot. (The USDA recommends reheating meats to 165-degrees to destroy any bacteria.)

Nutrition information per serving:
Recipe makes 16 servings
Calories: 269
Carbohydrates: Less than 1g
Protein: 18g
Fiber: Less than 1g
Fat: 21g