| Ingredients: |
- -----Spaghetti Sauce-----
- 3 cn Tomato Puree, (29 oz)
- 1 cn Tomato Paste, (12 oz)
- 3 quart Water
- 1/2 cup Instant Minced Onion
- 3 Tbs Dried Basil, , or,
- 1 cup Fresh Basil, chopped
- 2 Tbs Salt
- 2 Tbs Sugar
- 2 Tbs Dried Oregano
- 1 Tbs Garlic Powder, , or,
- 1 lg Clove, minced
- 5 lb Cooked Speghetti, Drained ,
- Tossed with oil
- 1 lb Parmesan Cheese, grated ----Meatballs-----
- 6 lb Ground Beef
- 10 Eggs
- 1 1/4 cup Fine Dry Bread Crumbs
- 1/4 cup Instant Minced Onions
- 4 Tbs Salt
- 1 Tbs Dried Oregano
- 1/4 Tbs Garlic Powder, , or,
- 1 Clove Garlic, minced
- 1 1/2 Tbs Pepper
- Spaghetti
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| Directions: |
- In a twelve quart stock pot combine puree,paste,spices, water, onion, bring to boil and simmer for 1 hr.
- Add meatballs and simmer additonal 30 min.
- Serve meatballs & sauce on speghetti to approx. 24 people.
- Sauce can be made ahead--it freezes well. Easy to double or triple.
- Meatballs:
- Preheat oven to 350. Grease or spray 3 13 x 9 in baking pans.
- Combine all ingredients in lg bowl. Mix well w/hands.
- Scoop up mixture in 1 1/2 ounce ice cream scoop dipped into cold water & shape into balls.
- 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
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