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!