18 ounces converted rice
1 1/4 quarts water
1 teaspoon salt
12 pounds ground beef
21 ounces eggs (about 12 total)
1 pound potatoes, cooked and mashed
4 ounces onion, grated
4 ounces green peppers, chopped
2 ounces salt (3 tbsp)
1 1/2 tablespoons pepper, black
3 quarts chili sauce
2 quarts water
Servings: 50
1. Cook rice until slightly underdone. Drain off excess liquid.
2. Place ground beef in mixer bowl. Add cooked rice and other ingredients. Mix until blended, using flat beater. Do not overmix.
3. Form meatballs, using a No. 12 dipper. Place in a single layer on two 12x20x2-inch baking pans. Bake at 325°F for 1 1/2 hours, or until internal temperature of meatballs reaches 180°F. Drain off fat.
4. Mix chili sauce and water. Pour over meatballs. Cover tightly and bake an additional 30 minutes. Add more liquid if necessary.
Yield: 100 1/3 oz meatballs
1 1/4 quarts water
1 teaspoon salt
12 pounds ground beef
21 ounces eggs (about 12 total)
1 pound potatoes, cooked and mashed
4 ounces onion, grated
4 ounces green peppers, chopped
2 ounces salt (3 tbsp)
1 1/2 tablespoons pepper, black
3 quarts chili sauce
2 quarts water
Servings: 50
1. Cook rice until slightly underdone. Drain off excess liquid.
2. Place ground beef in mixer bowl. Add cooked rice and other ingredients. Mix until blended, using flat beater. Do not overmix.
3. Form meatballs, using a No. 12 dipper. Place in a single layer on two 12x20x2-inch baking pans. Bake at 325°F for 1 1/2 hours, or until internal temperature of meatballs reaches 180°F. Drain off fat.
4. Mix chili sauce and water. Pour over meatballs. Cover tightly and bake an additional 30 minutes. Add more liquid if necessary.
Yield: 100 1/3 oz meatballs
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