Breakfast Meat & Veggie Balls

2 lbs Jennie-o turkey breakfast sausage
1 lb VERY lean ground beef
2 eggs or their equivalent in egg substitute
1/4 cup minced onion
1/4 cup minced bell pepper
1/4 cup coarsely chopped mushrooms
pepper

Remove the sausage from the casings by making a slit in the casing and pushing the sausage out. It’s kind of nasty but it goes fairly quickly. Mix with ground beef ‘til mostly combined, then add all other ingredients and combine well.
Form into small balls (about two tablespoons of the mixture per ball) and place on a broiler rack sprayed with non-stick spray. The turkey sausage is sticky and weird, so I recommend keeping the meat mixture cold and a bowl of cold water to dip your hands into while you’re forming the balls. It makes them form more easily and release from your hands (you’ll see what I mean. laughs).
Bake at 350°F for 15 to 20 minutes, then turn the meatballs over and continue baking for another 15 or so minutes, or until they’re nicely browned and reach an internal temp of at least 165°F.


Freeze separately on a cookie sheet, then stick them in a freezer bag using 1 or 2 as a serving as you need them.