Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

Breakfast Meatballs




Source of Recipe


*


List of Ingredients




* 6 lbs ground beef
* 4 lbs of breakfast sausage
* 8 eggs
* 2 cups (approx) of chopped onions
* 1 cup of green peppers
* 2 lbs shredded cheddar cheese
* dry mustard to taste
* minced garlic to taste
* salt and pepper to taste
* 1 cup catsup
* cream (amount varies - add until it looks like no more will soak into the meat mixture)



Recipe



Preheat oven to 350 F.
Mix all ingredients well. Hand-ball into two-inch meatballs rounds.

Bake on cookie sheets for about 30 min, but watch them so they don't
over-cook.

You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. and microwave.