Mounds of Meatballs

This recipe is origanally from a cookbook for kids by Emeril, I believe. But since I call my sister-in-law Kristi each time I find I have lost this recipe, I call these Kristi's Meatballs. Because they are baked and not fried, they gain points for health and easiness. Cook the spaghetti while the meatballs bake and warm up a jar of sauce (unless you're an overachiever and feel compelled to make both the sauce and the meatballs from scratch on the same night). A bagged salad rounds out the meal.

Krisit's Meatballs

1/2 lb lean ground beef
1/2 lb mild or hot italian sausage (what you prefer)
2 eggs
1/2 c. bread crumbs
2 T chopped parsley (flat-leaf/Italian, not the curly stuff)
1 T chopped onion (dry onion flakes is an easy option here)
1/2 c. good quality Parmesan (no Kraft in the green bottle that is 5 years old please)
1 clove chopped garlic
1/4 tsp ground nutmeg (grating your own nutmeg yet? It's worth it!)
1/2 T salt

Mush everything together in a big bowl. Your clean hands are the best tool for the job. Form into balls about 1 - 1 1/2" in diameter and place on baking sheet. Bake for 20 minutes at 350 or until golden.

Yum.