Ingredients
- 10 eggs
- 1 clove garlic (minced)
- 1 clove (minced)
- 3 qt water
- 6 lb beef (ground)
- 5 lb speghetti (cooked)
- 1 lb parmesan cheese (grated)
- 1 1/4 c fine dry bread crumbs
- 6 tb salt
- 1/2 c instant onion (minced)
- 1 c basil (fresh chopped)
- 2 tb sugar
- 1/4 c instant onions (minced)
- 3 tb oregano (dried)
- 1 1/2 tb pepper
- 1 1/4 tb garlic powder
- 3 tb basil (dried)
Spaghetti: 1. In a twelve quart stock pot combine puree,paste,spices, water, onion, bring to boil and simmer for 1 hr. 2. Add meatballs and simmer additonal 30 min.
3. Serve meatballs & sauce on speghetti to approx. 24 people. Sauce can be made ahead--it freezes well. Easy to double or triple. Meatballs: 1. Preheat oven to 350. Grease or spray 3 13 x 9 in baking pans. 2. Combine all ingredients in lg bowl. Mix well w/hands. 3. Scoop up mixture in 1 1/2 ounce ice cream scoop dipped into cold water & shape into balls. 4. 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 Recipe By : Rita Stockwell <ras@U.WASHINGTON.EDU>
