• 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.
• 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

• Preheat oven to 400°F (200°C).
• 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

• 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

• Preheat oven to 400°F (200°C). Place meatballs on a lightly greased rimmed baking sheet.
• 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

• 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.