*Italian Square Meatballs*
Makes 36 meatballs, or 4 servings

You don't have to use sausage in these if you don't want to.  You can use a mixture of all beef, or a mixture of beef and ground pork or ground turkey.  This is a great make ahead recipe.  Just bake the meatballs and then separate them, freeze and pop into freezer containers, storing them for up to two months in the freezer.  Handy to have at the ready!

1 large free range egg
1 medium onion, peeled and finely chopped
30g fine dry bread crumbs (1/4 cup)
45g of finely grated Parmesan cheese (1/4 cup)
55g of tomato sauce (Ketchup, 1/4 cup)
1/4 tsp of black pepper
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp dry  oregano flakes
1 tsp dry basil flakes
1 pound extra lean beef mince (ground beef)
3/4 pound of bulk pork sausage meat (use a meaty good quality, or an Italian sausage meat if you can find it)

Preheat the oven to 220*C/425*F/ gas mark 7.  LIne a large baking pan with aluminium foil.  Lightly grease with nonstick cooking spray, or some oil.

Beat the egg in a large bowl.  Add the remaining ingredients and mix well together with your hands.  Shape the mixture into an 8 inch square on the baking sheet.  Cut into 36 evenly sized squares, without separating them on the tray.

Bake for 20 to 25 minutes, or until the meatballs are thoroughly cooked and no longer pink in the middle.  Cut apart with a sharp knife and allow to cool completely before using in another recipe or freezing.