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Meatball: Spaghetti for 50

Source of Recipe

Rita Stockwell


List of Ingredients

-----Spaghetti Sauce-----
3 cn Tomato Puree -- (29 oz)
1 cn Tomato Paste -- (12 oz)
3 qt Water
1/2 c Instant Minced Onion
3 tb Dried Basil -- --or-- 1 c Fresh Basil -- chopped
2 tb Salt
2 tb Sugar
2 tb Dried Oregano
1 tb Garlic Powder -- --or-- 1 lg Clove -- minced
5 lb Cooked Spaghetti, Drained -- Tossed with oil
1 lb Parmesan Cheese -- grated

-----Meatballs-----
6 lb Ground Beef
10 Eggs
1 1/4 c Fine Dry Bread Crumbs
1/4 c Instant Minced Onions
4 tb Salt
1 tb Dried Oregano
1/4 tb Garlic Powder -- --or-- 1 Clove Garlic -- minced
1 1/2 tb Pepper


Recipe

In a twelve quart stock pot combine puree,paste,spices, water, onion, bring to boil and simmer for 1 hr. Add meatballs and simmer additonal 30 min. Serve meatballs & sauce on spaghetti to approx. 24 people. Sauce can be made ahead--it freezes well. Easy to double or triple.

Meatballs: Preheat oven to 350. Grease or spray 3 13 x 9 in baking pans. Combine all ingredients in lg bowl. Mix well w/hands. Scoop up mixture in 1 1/2 ounce ice cream scoop dipped into cold water & shape into balls. Arrange balls 1/2 in apart in a single layer in the baking pans. Bake for 18 minutes or until browned & firm. Finish cooking in sauces. Makes 48 meatballs