Baked Weekend Meatballs

• 1 lb ground beef
• 1 lb ground pork (breakfast or mild Italian sausage is preferred)
• 1 small onion, chopped fine
• 2 garlic cloves, minced (more to taste)
• 1 egg
• 34 cup romano cheese, shredded
• 12 cup Italian seasoned breadcrumbs
• 14 teaspoon thyme
• 14 teaspoon rosemary
• 14 teaspoon oregano
• 14 teaspoon basil

1. Preheat oven to 400F.
2. Generously spray cookie sheet with non-stick spray.
3. I prefer using a sprayed broiling rack so the grease separates from the meatballs.
4. Mix all ingredients; should be 'moist' but not 'sloppy' -- add a bit more breadcrumb if necessary.
5. Form into meatballs, about inch and a half across or so
6. Plan ahead!
7. Slightly flatten a dozen meatballs so they don't roll away when you make sandwiches --
8. Place on sprayed sheet or rack close together without touching.
9. Bake 15-20 minutes or until done through.
10. Serve on top of pasta with favorite sauce; they are *awesome* on long rolls with sauce and mozzarella or provolone.
11. * Note: Can substitute some/all Romano cheese for shredded Parmesan cheese.
12. * Number of meatballs and cooking length is dependent on how big you make them.

ground beef, ground pork, onion, garlic, egg, romano cheese, italian seasoned breadcrumbs, thyme, rosemary, oregano, basil

Taken from www.food.com/recipe/baked-weekend-meatballs-448489 (may not work)