HINTS FOR MAKING LARGE QUANTITIES OF MEATBALLS.
A method of mass producing meatballs for a wedding reception or any large meal. These may be cooked and frozen ahead for up to a month.
Provided by Aroostook
Categories Meat
Time 35m
Yield 20 meatballs
Number Of Ingredients 7
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.
Nutrition Facts : Calories 85, Fat 4.7, SaturatedFat 1.9, Cholesterol 28.2, Sodium 96.3, Carbohydrate 4.1, Fiber 0.3, Sugar 0.4, Protein 6.2
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