1/4teaspooncrushed red pepper flakesomit for less heat
1poundlean ground beef
1poundItalian sausage* hot or mild, casings removed
Preheat your oven to 400°F. Line 2 rimmed baking sheets with foil and lightly grease.
In a large bowl, combine first 11 ingredients (everything except the meats) and stir until well combined. Allow to sit for 10 to 15 minutes.
Add ground beef and sausage and use your hands to mix well. Form 1 1/2-inch/ 1.5-ounce meatballs and place on baking sheets, 16 to a sheet for 32 total. Bake meatballs for 10 minutes, swap top and bottom trays (if baking both at the same time) and bake for an additional 10 minutes, or until meatballs are no longer pink inside/have an internal temperature of 165°. Serve and enjoy or freeze.
*If you don't have Italian seasoning, you can use 1 additional teaspoon oregano, 1 teaspoon basil, and 1/2 teaspoon crushed rosemary. *If you don't usually cook with/buy Italian sausage, you can generally find packages of it near the hamburger in the butcher department. To remove the casings, you can make a shallow slice down the sausage lengthwise and peel it off, or just squeeze the sausage until it bursts out the top or bottom and squeeze the meat into the bowl. To Freeze: Cool meatballs completely and transfer to a freezer bag. Remove as much air as possible and freeze. Use within two months.To Reheat (from frozen):
In Sauce Simmer in sauce for 15 to 25 minutes until heated through.
Microwave (best for just a few meatballs) Place meatballs in a single layer in a microwave-safe dish and cover with a couple layers of damp paper towels. Microwave for 2 to 3 minutes, flipping the meatballs every minute or so.
In the Oven Preheat oven to 350°F. Place meatballs in a single layer, 1/2-inch apart on a lightly greased baking sheet and cover with foil. Bake for 15 to 20 minutes or until heated through.