Meatballs are a classic manly appetizer for a variety of occasions. Our beef and pork meatballs are versatile enough to serve on toothpicks with your favorite dipping sauce or as a side for your favorite Italian dish. This recipe is completely customizable. Mix and match your favorite sauces and seasonings with this base recipe depending on the occasion.

Here are the ingredients: 2 lbs 80/20 ground beef chuck, 1 lb pork breakfast sausage, 1 finely diced medium onion, 2 eggs, 1/3 Cup bread crumbs, 1/4 Cup yellow mustard, 2 tsp Worcestershire sauce, 2 tsp minced garlic, 1 tsp Italian seasoning, 1/4 tsp black pepper.
Put all of the ingredients in a large mixing bowl. Mix thoroughly by hand until you've got on large loaf.

Roll the mixture into individual meatballs around 1.5 - 2 inches in diameter.

The meat mixture should yield about 35 meatballs. Once the meatballs have been rolled, you have a couple cooking options: 1. Brown the meat for a couple of minutes in a skillet and transfer them to a slow cooker on low heat. Add a bottle of your favorite sauce and allow the meat to simmer until you're ready to serve them. 2. Bake in a large baking dish @ 375 for 20 minutes covered. Remove cover and bake for an additional 15-20 minutes until the meatballs are brown and cooked through.

I typically use the baking method for my meatballs unless I'm using them for a party. I serve the meatballs with a variety of dipping sauces. This recipe also makes great meatballs for subs or spaghetti.

This is the 12th and final game day recipe for 2011. I hope you've enjoyed this series. God willing, we'll be back next season with twelve new recipes to tempt your tastebuds.