Ground Beef, Italian Sausage, and Peppers Meatloaf Balls

Ingredients

• 24 oz. lean ground beef
• 12 oz. sweet Italian sausage
• 2-3 tsp. olive oil
• 1/2 cup finely chopped onion
• 1/2 large green bell pepper, finely chopped
• 1/2 large red bell pepper, finely chopped
• 1 T minced garlic
• 1/2 tsp. ground fennel
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 cup whole wheat breadcrumbs
• Salt and fresh ground black pepper to taste
• 1 tsp. Spike seasoning
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 2 eggs
• 1/2 cup reduced-sugar ketchup
• 1 T Worcestershire sauce
• 1 tsp. balsamic vinegar

Directions

1. Heat the oven to 375F/190C. Take the ground beef and sausage out of the refrigerator, slip the sausage from its casings, and crumble the beef into a bowl so the meat can lose its chill.
2. Pour 2 tsp. olive oil into a large non-stick frying pan. Add the onion, red pepper, and green pepper, then cook until the vegetables begin to soften, about 5 minutes.
3. See if the pan needs another tsp. olive oil, then stir in the minced garlic, ground fennel, dried oregano, and dried basil. Cook for 1-2 minutes more, then take the pan off the heat and let the vegetables cool until you can comfortably handle them.
4. Scatter the bread crumbs, salt and pepper, Spike seasoning, onion powder, and garlic powder across the meat. Give your hands a wash, then mix gently, just until the seasonings are barely worked in. You are going back in with the vegetables, so no need to be heroic here.
5. Add the cooled onion and pepper mixture along with the eggs. Mix again until everything is evenly spread through the meat, but stop before you work it too much, since overmixing can make the meatloaf tough.
6. Coat a roasting pan with olive oil or non-stick spray, preferably one with holes so the fat has somewhere to go. Scoop the meat mixture with a 1 cup measure, shape it into balls, and press each one down a bit so it sits securely on the pan.
7. In a small bowl, whisk the ketchup, Worcestershire sauce, and balsamic vinegar. Brush that sauce all over the meatloaf balls with a pastry brush. You will probably have extra sauce, and that is perfect for basting.
8. Bake for 35-40 minutes, until a meat thermometer reads at least 165F/75C. After about 20 minutes, rotate the pan and brush on the remaining sauce.
9. Serve hot, halving them if you like. They can also be sliced for sandwiches. The meatloaf balls freeze well and can be reheated in the microwave, but keep an eye on them so the meat does not turn tough.