Ingredients:
2 1/2 pounds ground round or chuck
1 pound hot or sweet Italian sausage-casings removed
5 large eggs, beaten
1/4 cup minced yellow onion
1 2/3 cups fine dry breadcrumbs
3 Tablespoons cornstarch
4 teaspoons salt
1 teaspoon pepper
1 Tablespoon fresh thyme or 2 tsp. dried
1 teaspoon dried, crushed rosemary
2 cups milk


How to make this recipe:
Mix all ingredients very well, and form into about 48 meatballs, depending on the size. Preheat oven to 350 degree F. Place meatballs in a shallow baking pan and bake about 30 minutes or until meat is no longer pink. You can use part of these at this point and freeze the remainder after cooling for 30 minutes.

Place a dozen meatballs in a single layer on freezer wrap and fold over wrap neatly. Or freeze partially on a cookie sheet and place in plastic bags. Do not stack anything on top of the packages for at least 12 hours.

To serve, heat them in a 350 degree F oven for 45 minutes or until warmed through. These make wonderful Swedish meatballs, meatball sandwiches, spaghetti or in a meatball stew!

Recipe from: Brenda Hyde - www.OldFashionedLiving.com