Main Dishes |
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Meatballs for a Crowd - 2012
Recipe courtesy of Ron Wozny
Makes 100+ meatballs (about 2 oz. each) for spaghetti and meatballs
INGREDIENTS
PREPARATION
Combine all ingredients. Wet hands and shape all into meatballs by hand about the size of a ping-pong ball (they will lose 1/3 their size after cooking). Bake in oven 1 hour at 325 degrees.
Depending on the size and how many made, add 2-3 meatballs and some sauce to each spaghetti serving.
We made these for our 2011 Blue & Gold banquet. I think it made more like 300 meatballs, but we may have made them smaller. Good recipe for feeding a large crowd, and we even had some requests for the recipe. I think the most fun, however, was making them with Kelli and Aaron Busby, Mr. Lee and Aunt Sherry while sipping a few glasses of vino!
- 18 pounds ground beef
- 16 eggs
- 3 tablespoon black pepper
- 4 large onions, chopped very fine
- 6 cloves garlic, minced
- 6 cups Italian bread crumbs
- 3 cup grated Parmesan cheese
- About 4 to 6 cup water (enough to make soft mixture, don't add all of the water at one time. Mixture
- should be moist but not so that the meatballs fall apart.)
PREPARATION
Combine all ingredients. Wet hands and shape all into meatballs by hand about the size of a ping-pong ball (they will lose 1/3 their size after cooking). Bake in oven 1 hour at 325 degrees.
Depending on the size and how many made, add 2-3 meatballs and some sauce to each spaghetti serving.
We made these for our 2011 Blue & Gold banquet. I think it made more like 300 meatballs, but we may have made them smaller. Good recipe for feeding a large crowd, and we even had some requests for the recipe. I think the most fun, however, was making them with Kelli and Aaron Busby, Mr. Lee and Aunt Sherry while sipping a few glasses of vino!