PREP: 25 minutes BAKE: 12 minutes at 375°F MAKES: 72 meatballs

Basic Meatballs

What You’ll Need

2 eggs

½ cup fine dry bread crumbs

½ cup finely chopped onion

¼ cup milk

½ tsp. salt

½ tsp. black pepper

1 lb. bulk pork sausage

1 lb. ground beef

How to Make It

1. Preheat oven to 375°F. Line two 15×10-inch baking pans with parchment paper. In a large bowl beat eggs with a fork. Stir in the next five ingredients (through pepper). Add sausage and ground beef; mix well. Shape mixture into 1-inch meatballs. Place meatballs in prepared pans. Bake 12 to 15 minutes or until meatballs are cooked through (160°F). Drain off fat.

PER BASIC MEATBALL: 40 cal., 3 g fat (1 g sat. fat), 14 mg chol., 75 mg sodium, 1 g carb., 0 g fiber, 2 g pro.

Beef-Pork Meatballs: Prepare as directed, except substitute 1 lb. ground pork for the pork sausage.

Per meatball: 36 cal., 2 g fat (1 g sat. fat), 14 mg chol., 33 mg sodium, 1 g carb., 0 g fiber, 2 g pro.

Chicken-Chorizo Meatballs: Prepare as directed, except substitute 1 lb. uncooked ground chicken and one 15-oz. pkg. uncooked chorizo sausage for sausage and beef.

Per meatball: 42 cal., 3 g fat (1 g sat. fat), 16 mg chol., 101 mg sodium, 1 g carb., 0 g fiber, 3 g pro.

Ham Balls: Prepare as directed, except substitute 1 lb. each ground ham and ground pork for sausage and beef.

Per meatball: 26 cal., 17 g fat (5 g sat. fat), 13 mg chol., 87 mg sodium, 1 g carb., 0 g fiber, 3 g pro.

Shrimp-Pork Meatballs: Prepare as directed, except substitute 1 lb. each finely chopped shrimp and ground pork for sausage and beef. Substitute ¼ cup each chopped green onions and snipped fresh cilantro for the ½ cup chopped onion.

Per meatball: 25 cal., 1 g fat (0 g sat. fat), 20 mg chol., 36 mg sodium, 1 g carb., 0 g fiber, 3 g pro.

Turkey-Pork Meatballs: Prepare as directed, except substitute 1¼ lb. uncooked ground turkey and 12 oz. ground pork for sausage and beef.

Per meatball: 28 cal., 2 g fat (0 g sat. fat), 14 mg chol., 33 mg sodium, 1 g carb., 0 g fiber, 3 g pro.

1. Combine the other ingredients first, then add the meat. This will keep mixing minimal after you add the meat to prevent tough, overworked meatballs.

2. To portion the meatballs evenly, pat the meat mixture into an 8×9-inch rectangle. Cut the rectangle into 72 one-inch squares. Roll each square into a ball.

3. To freeze, place the cooled, cooked meatballs in a single layer on a waxed paper-lined baking sheet. Freeze until firm, then transfer to freezer bags.