Spaghetti with Meatballs L.Meat, Fish, and Poultry No.039
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|Yield: 100 Portions Each Portion: 3 Meatballs 2/3 Sauce 1 Spagh.|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Garlic | 3OZ|18-24 clvs| 1. Saute garlic and onions in |
|Onions | 3LB | 2.25 Qrt | shortening or salad oil |
|Shortening, Emulsifi| 8OZ| 1.00 Cup | until tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 25LB 8OZ| 3.00 Gal | 2. Combine sauteed vegetables |
|Tomato Paste | 7LB 12OZ| 3.50 Qrt | with tomatoes, tomato paste, |
|Cold Water | | 3.25 Qrt | water, bay leaves, oregano, |
| | | | red pepper, salt, sugar and |
| | | | thyme; mix well. |
| | | | 3. Bring to a boil; reduce heat; |
| | | | simmer 1 hour or until |
| | | | thickened. |
| | | | 4. Skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Bay Leaves | | 6.00 EA | |
|Oregano, Chopped | | 1.00 Tbsp| |
|Pepper, Red, Ground | | 1.00 Tspn| |
|Salt | 5OZ| 0.50 Cup | |
|Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | |
|anulated | | | |
|Thyme, Ground | | 2.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Onions | 3LB 5OZ| 2.50 Qrt | 5. Saute onions in shortening |
|Shortening, Emulsifi| 4OZ| 0.50 Cup | or salad oil until tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 6. Combine sauteed onions with |
|Bread Crumbs | 3LB 8OZ| 3.50 Qrt | beef, breaded crumbs, eggs, |
|Eggs, Large, Brown, | 1LB | 2.00 Cup | salt, and pepper; mix lightly |
|Fresh | | | but thoroughly. |
| | | | 7. Shape into 300 balls, weighing |
| | | | 2 oz each (1-No. 16 scoop). |
| | | | Place 100 balls on each pan. |
| | | | 8. Bake 15 minutes or until |
| | | | brown. Skim or drain off |
| | | | excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Salt | 6OZ| 9.00 Tbsp| 9. Add meatballs to sauce. Simmer |
|Pepper, Black, Groun| | 1.33 Tbsp| 10 to 15 minutes. |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Spaghetti, #1 Size | 12LB | |10. Cook spaghetti according to |
|Salt | 5OZ| 0.50 Cup | instructions in Recipe E-4. |
|Boiling Water | |12.00 Gal | |
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NOTE: 1. In Step 1, 6 oz (2 cups) dehydrated onions may be used and
in Step 5, 7 oz (2 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
2. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb dry
chopped onions and in Step 5, 3 lb 11 oz dry onions A.P.
will yield 3 lb 5 oz dry chopped onions.
3. In Step 2, 4-36oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13. Reduce salt to 2 1/2 oz
(1/4 cup).
4. Other sizes and tyes of pans may be used. See Recipe Card
A-25.
VARIATION
1. MEATBALLS AND SAUCE (SAUCE MIX, TOMATO BASIC): Prepare 7 lb
8 oz (7 1/2-No. 2 1/2 cn) canned tomato sauce mix following
directions for Variation 2, omitting Step 10.
EACH PORTION: 3 Meatballs and 2/3 cup Sauce.
2. SPAGHETTI WITH MEATBALLS (SAUCE MIX, TOMATO BASIC): Omit
Steps 1 thru 4. Combine 7 lb 8 oz (7 1/2-No. 2 1/2 cn) can-
ned tomato sauce mix & 1 tbsp ea ground oregano, thyme, and
basil w/2 gal cold water. Mix till smooth. Add to 10 1/2 qt
boiling water, stirring constantly. CONTINUED.
3. VARATION 2 CONTINUED: SPAGHETTI WITH MEATBALLS:
Cook over medium heat until sauce comes to a boil; continue
cooking 1 minute, stirring as necessary. Follow Steps
5 through 10.