Ingredients
- 10 eggs
- 1 clove garlic (minced)
- 1 clove (minced)
- 2,800 ml water
- 2,700 gr beef (ground)
- 2,100 gr speghetti (cooked)
- 150 gr parmesan cheese (grated)
- 140 gr fine dry bread crumbs
- 50 gr salt
- 50 gr instant onion (minced)
- 34 gr basil (fresh chopped)
- 26 gr sugar
- 24 gr instant onions (minced)
- 16 gr oregano (dried)
- 14 gr pepper
- 12 gr garlic powder
- 6 gr 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 1.5 ounce ice cream scoop dipped into cold water & shape into balls. 4. Arrange balls half 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>
