Meat Balls Large Quantity Recipes

JUMBO HOMEMADE MEATBALLS

Steps:

• Heat oven to 375ºF.
• Combine first 4 ingredients in large bowl. Add meat and cheese; mix well. Shape into 8 (2-inch) meatballs.
• Place on greased baking sheet; spread with ketchup.
• Bake 30 min. or until done (160ºF).

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

THE BEST MEATBALLS YOU'LL EVER HAVE

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

HINTS FOR MAKING LARGE QUANTITIES OF MEATBALLS.

Steps:

• Using your favorite recipe for meatballs.
• Decide on what size your meatballs will be.
• Figure out how many meatballs per pound.
• Make meatball mixture in 5 lbs batches.
• Chill well.
• Using a rolling pin, roll out 5 lbs of chilled meatball mixture into a large rectangle.
• Use a pizza cutter to cut.
• Example: Small meatballs= 20 per pound; 5 X 20= 100; Halve the mixture 2 x 50; 10 x 5 and so forth.
• Form balls out of the square pieces of meat mixture.
• Place on greased baking sheet.
• Bake at 350 F until done.
• These should be turned once during cooking.
• Drain, cool and place in gallon ziplock bags until ready to heat.

GIANT MEATBALLS AND MARINARA

Steps:

• For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
• Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
• For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

MEAT BALLS (LARGE QUANTITY)

Steps:

• Combine all ingredients. Mix well.
• Scoop into 2 oz balls.
• Bake at 350F for 30 minutes or until the internal temperature reaches 165°F.

BIG-BATCH MARINARA SAUCE

Steps:

• In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.