Italian Meatballs

This is my favorite meatloaf recipe that I have made into meatballs because I am craving spaghetti and meatballs.  Bake this recipe in a 9″ round or square pan with the delicious topping or if you have time, form into approx. 54 (1½” diameter) meatballs.  If you’re not feeding a crowd, freeze some to use later for meatball subs.  Substitute ground turkey or chicken and turkey or chicken sausage if desired, it is nice to have options for different flavors.

Spaghetti & Meatballs

Meatballs:
1 lb lean ground beef
1 lb Italian seasoned pork sausage
1½ tsp salt
1/2 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 eggs, lightly beaten
8 oz can Italian style diced tomatoes with juice
1 cup Italian seasoned bread crumbs (can use plain crumbs, add basil, oregano, garlic salt, you decide)

Combine all ingredients, mix well.  Shape into about 54 (1½”) meatballs.  Place on broiler pan coated with cooking spray and bake at 400° for 15 minutes.  I bake them in two batches.  Add to your favorite sauce and serve over pasta.

Meatloaf:
Mix as directed above, mold in a 9″ pan and top with topping.

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
balsamic vinegar
basil/oregano

Mix all ingredients together and spread over meat mixture.  Bake at 375° for about 1 hour until done inside, about 170° internal temperature.

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