Italian Meatballs

1/2 lb. ground beef
1/2 lb. sweet Italian sausage
2 eggs, beaten
1/4 c. plain bread crumbs
2 Tbsp. Parmesan
1 tsp. basil
1/4 tsp. parsley
1/4 cup dehydrated onion
1 clove garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper

Turn on oven broiler.  Line a baking sheet with aluminum foil and spray with nonstick cooking spray.  Set aside.

Gently combine all ingredients in a medium bowl.  Shape the meat mixture into meatballs.  Broil for 7-10 minutes or until the meatballs are brown and fragrant.  If you're going to be simmering the meatballs in soup or some type of sauce, it's best to cook them until they're just brown so they can finish cooking in the sauce or soup.

**Freezer instructions:  Broil the meatballs just until brown and they can hold their shape; they won't be cooked through.  Remove the baking sheet from the oven and allow to cool.  Place the baking sheet in the freezer and freeze until the meatballs are solid.  Transfer to a freezer-safe container and freeze for up to 3 months.