Recipe for Meatballs

• 1 pound ground beef
• 1 pound hot sausage (or mild! It’s your preference)
• 1 cup Panko Breadcrumbs
• 1 cup Romano Cheese
• 2 eggs
• 3/4 cup Milk
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Oregano
• 1 tsp Basil
• 1, 5.2-ounce container of Garlic & Herb Boursin Cheese

1. In a large bowl, plop in one pound of ground beef and one pound of spicy sausage. You can add the 5.2-ounce container of Boursin cheese, too.
2. In a medium bowl, add in your one cup of breadcrumbs, one cup of grated Romano cheese, 2 eggs, 3/4 cup of milk, and one teaspoon each of Italian seasoning, garlic powder, onion powder, oregano, and basil.
3. Mix all the breadcrumb mixture until it is well incorporated.
4. Before you start mixing your meatball mixture, place a cast iron skillet into your oven and set it to 400˚ oven. The skillet can preheat.
5. Add this to the meat and Boursin cheese bowl, then using your clean hands, mix the meatball mixture until fully combined.
6. Using a cookie scoop, scoop your meatballs out onto a baking tray.
7. Once all the meatballs are scooped, oil up your hands, and roll out into even balls.
8. When the oven and skillet are preheated, carefully remove the HOT skillet from the oven.
9. Pour in 2 tablespoons of Olive Oil into your HOT skillet.
10. Place your meatballs half an inch apart from each other in the HOT skillet.
11. Any remaining meatballs can be baked on a sheet pan.
12. Carefully place the HOT skillet back into the oven, along with the sheet pan, and bake the meatballs at 400˚ for 25 minutes.
13. After the meatballs bake for 25 minutes and reach in internal temperature of 165 degrees, remove from the oven carefully.
14. Serve however you would like!
15. When I freeze my meatballs, I flash freeze them on a half sheet pan lined with parchment paper for half an hour, then plop them into a freezer safe container.