Cheri's Breakfast Meatballs

These were served at Evie's wedding on the table with the finger sandwiches and the hot hors d'oeuvres. They are naturally gluten-free, so they didn't have to be modified for our gluten-free guests.

INGREDIENTS

• 1 lb. ground beef
• 2 lbs. breakfast sausage
• 1 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/2 tsp. thyme
• 1/4 tsp. dried sage
• 1/2 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 3 eggs
• 1 Tbsp. instant minced onion
• 1/2-1 C. sharp cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350°F.
2. Thoroughly mix together breakfast sausage with all 7 dry seasoning ingredients listed beneath "breakfast sausage" (above).
3. In a bowl, combine sausage mixture with ground beef, eggs, onion, and cheese; mix thoroughly.
4. Roll into 1.5" balls or drop by spoonfuls onto cookie sheet. Bake 18-20 minutes.
5. To freeze extra meatballs for up to 6 months: Cool, and then place the amounts you will use at one time on cookie sheets and freeze.  Place in a Ziploc bag until needed.
6. To reheat: Place defrosted meatballs in preheated 350°F oven, covered, and bake until hot (30-40 minutes).