Cup of Yum
1. In a large bowl add in your 2 eggs and lightly beat them with a fork or whisk. Then add to bowl the 2 lbs ground beef, 1 diced or pureed onion, 1/2 cup parmesan cheese, 3/4 cup bread crumbs, 3 tbsp tomato paste, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tbsp dried basil and your 1/4 tsp red pepper flakes if using. Mix to combine either using your hands or a strong mixing spoon.
2. Shape into 1-1/2 inch balls and place on parchment lined rimmed baking sheet, spacing at least 1/4 inch (0.5 cm) apart.

MAKE IT NOW

Cup of Yum
1. Preheat oven to 400°F (200°C).
2. Bake meatballs in preheated oven for 20-23 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.

MAKE IT A FREEZER MEAL

1. Place baking sheet with raw meatballs into freezer and flash freeze until hard, about 1 hour. Transfer frozen meatballs to a labeled gallon sized freezer safe bag. Seal bag, removing as much air as possible. Place in freezer and freeze until ready to cook.

COOK FROM FROZEN

1. Preheat oven to 400°F (200°C). Place meatballs on a lightly greased rimmed baking sheet.
2. Bake meatballs in preheated oven for 25 - 30 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.

COOK FIRST, THEN FREEZE & REHEAT

1. If you'd like to cook them first and then freeze them, bake them at 400° for 20 minutes or until no longer pink inside, then allow to cool completely. Add to gallon freezer bag, seal bag and freeze. To quickly reheat just remove a 1-2 out of bag and microwave on high for 1-2 minutes and serve as desired. Or place in oven and bake until warmed through.