BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 11 2010

School Lunches - Spaghetti & Meatballs

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Makes approximately 75 meatballs and enough sauce for 4 pounds of spaghetti.

3 pounds ground beef
4 cups Italian seasoned bread crumbs
2 cups milk
6 beaten eggs
1 1/2 cups Parmesan cheese
Salt and pepper to taste
4 cloves garlic, crushed

Mix all ingredients thoroughly. Form into 1-inch balls and place in the bottom of two lightly oiled roasting pans. Bake, covered, in a 300 degree oven for 1 hour, turning meatballs after 30 minutes. Remove from oven and drain grease. Get ready to add the sauce.

Next, make the sauce.

4 29-ounce cans tomato sauce
4 29-ounce cans tomato puree
4 29-ounce cans crushed tomatoes
3/4 cup water
3/4 teaspoon basil
3/4 teaspoon oregano
3 cloves garlic, crushed
2 tablespoons Parmesan cheese
3/4 teaspoon sugar
1 bay leaf
1/4 cup chopped fresh parsley

Mix all ingredients together and pour over meatballs in roasting pans and place in oven. Cover and bake at 350 degrees, for 60 to 90 minutes. Remove lid, reduce head to 275 degrees and cook for an additional 30 minutes, stirring occasionally.