Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.

In a large mixing bowl, combine the two sausages and hamburger, spinach, cheese, eggs, basil, celery, thyme, garlic powder, salt, pepper flakes, and 1/2 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/2 cup of bread crumbs into a small bowl. Using a small scoop (I used a 1 ½ inch scoop), scoop out equal size portions of the meat mixture and place on the lined sheet pans. Using your hands, roll the meatballs into rounds, roll in the bread crumbs and place the meatballs back onto the sheet trays. Bake for 20 minutes or until golden and cooked through. They will be sizzling when they are done.

Allow meatballs to cool a little and then gently place them into a crock pot or into a large sauce pan on the stove top. Cover well with the barbeque sauce and if on the stove top – heat over medium heat – stirring gently until heated through. If in the crock pot – set on medium and allow the contents to come to the same temperature. Serve when heated through. Can remain in the crockpot on low setting for a couple of hours if needed before serving.