Italian Meatballs with Ricotta and Basil

• 1 pound Lean Ground Beef
• 1 pound Ground Italian Sausage
• 1/2 cups Ricotta Cheese
• 1/4 cups Freshly Chopped Basil
• 1 whole Egg, Beaten
• 2 teaspoons Italian Seasoning
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Red Pepper Flakes

1. Preheat oven to 400 F.
2. In a large bowl, thoroughly combine all of the ingredients.
3. This is easiest with a stand mixer, but will also work well if you use your hands.
4. Roll mixture into small tablespoon sized balls and place on a large greased rimmed baking sheet.
5. Bake for 20-25 minutes until browned.
6. This makes approximately 60 small meatballs.
7. The baked meatballs can be stored in the freezer then reheated in some pasta sauce, on top of pizzas, etc.

ground beef, sausage, ricotta cheese, freshly chopped basil, egg, italian seasoning, onion powder, garlic, red pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/italian-meatballs-with-ricotta-and-basil/ (may not work)