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Larry's Spaghetti and Meatballs




Source of Recipe


The Church Supper Cookbook


Recipe Introduction


By using the different quantities furnished by Mr. Barnes in this unusual recipe, you can feed 8, 16, 24, or 32 people his zesty and authentically Italian dinner. The pork cutlets, by the way, cook down to nothing but a taste, but an important one.
*This recipe was modified to take out the red wine it called for, we substituted tomato juice*




Recipe Link: http://recipelink.com

List of Ingredients




To Serve
Sauce
8
16
24
32

Peeled tomatoes, 28-ounce cans
1
2
3
4

Ground beef, pound(s)
1⁄2
1
1 1⁄2
2

Large onions, chopped
1
2
3
4

Cloves garlic
7
14
21
28

Tomato paste, 6-ounce cans
2
4
6
8

Water (use 28-ounce tomato cans)
1
2
3
4

Water (use 6-ounce tomato paste cans)
2
4
6
8

Boneless pork cutlets, pound(s)
1⁄2
1
1 1⁄2
2

Mushrooms, 4-ounce cans, drained
1
2
3
4

Sugar, tablespoons(s)
1
2
3
4

Oregano, basil, marjoram, rosemary,
1⁄2
1
1 1⁄2
2

salt, and pepper, teaspoon(s) of each





Tomato Juice, cup(s)
1⁄2
1
1 1⁄2
2


Heat tomatoes and crush with potato masher. Brown ground beef and add to tomatoes. Saut� onions and garlic and add to sauce. Add tomato paste. Fill tomato and tomato paste cans with water and add water to sauce. Blend well and bring to a boil. Brown pork cutlets and add to sauce, along with mushrooms, sugar, oregano, basil, marjoram, rosemary, salt, pepper, and wine. Add meatballs and simmer 3 hours or longer until thick.

To Serve

Meatballs
8
16
24
32

Ground Beef, pounds
1 1/2
3
4 1/2
6

Medium onions, chopped
1
2
3
4

Seasoned bread crumbs, cup(s)
1/2
1
1 1/2
2

Parsley, teaspoon(s)
1/2
1
1 1/2
2

Grated cheese, teaspoon(s)
1
2
3
4

Eggs
1
2
3
4

Salt and pepper To Taste



Recipe



Mix ground beef, onions, bread crumbs, parsley, cheese, eggs, salt, and pepper well together (a dough hook is helpful) and roll into balls. Brown meatballs on all sides and add to sauce.