15 pounds ground beef (AP)
8 ounces dry bread crumbs
26 ounces eggs (about 16 total)
3 3/4 cups milk
3 ounces salt
4 teaspoons black pepper
4 tablespoons dried basil, crumbled
6 cloves minced garlic
3 cups parsley (optional), fresh chopped
SAUCE:
2 gallons Italian Tomato Sauce
PASTA:
5 pounds spaghetti
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Mix meat, bread crumbs, eggs, milk, and seasonings on low speed. Do not overmix. Portion meat with No. 20 dipper onto baking sheets for 150 2-oz balls; use No. 12 dipper for 100 3-oz balls.
2. Brown in 400°F oven for 15-20 minutes, or until internal temperature reaches 155°F. Remove to 12x20x4-inch counter pan or roasting pan.
3. Make sauce according to directions. Pour over browned meatballs. Cover and cook in 350°F oven for about 30 minutes.
4. Cook spaghetti according to directions. Serve 2 or 3 meatballs and 5 oz sauce over 4 oz spaghetti.
8 ounces dry bread crumbs
26 ounces eggs (about 16 total)
3 3/4 cups milk
3 ounces salt
4 teaspoons black pepper
4 tablespoons dried basil, crumbled
6 cloves minced garlic
3 cups parsley (optional), fresh chopped
SAUCE:
2 gallons Italian Tomato Sauce
PASTA:
5 pounds spaghetti
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Mix meat, bread crumbs, eggs, milk, and seasonings on low speed. Do not overmix. Portion meat with No. 20 dipper onto baking sheets for 150 2-oz balls; use No. 12 dipper for 100 3-oz balls.
2. Brown in 400°F oven for 15-20 minutes, or until internal temperature reaches 155°F. Remove to 12x20x4-inch counter pan or roasting pan.
3. Make sauce according to directions. Pour over browned meatballs. Cover and cook in 350°F oven for about 30 minutes.
4. Cook spaghetti according to directions. Serve 2 or 3 meatballs and 5 oz sauce over 4 oz spaghetti.
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