Giant Restaurant Style Meatballs
Directions
- 1In a large bowl, combine 12 pounds of ground beef and 6 pounds of pork sausage.
- 2Chop 1 red bell pepper, 1 green bell pepper, 1 yellow onion, and 1 bunch of fresh parsley.
- 3Add 4 handfuls of chopped garlic to the chopped vegetables.
- 4Puree the chopped vegetables and garlic in a food processor until almost liquefied.
- 5Add the pureed vegetables to the meat mixture.
- 6Add 10 eggs to the meat mixture.
- 7In a food processor, combine 1 loaf of bread, 2 tablespoons of beef base, and 1 cup of milk.
- 8Puree the bread mixture until smooth.
- 9Add the bread mixture, 2 handfuls of Parmesan cheese, 2 handfuls of salt, 1 handful of black pepper, and 1 handful of Italian seasoning to the meat mixture.
- 10Mix all ingredients together until well blended.
- 11Roll the meat mixture into 24 meatballs, approximately the size of a baseball.
- 12Bake the meatballs at 360 degrees for approximately 45 minutes, until the internal temperature reaches 165 degrees.
- 13In a large pot, heat 1 cup of olive oil over medium heat.
- 14Add 1 chopped yellow onion to the pot and cook until softened.
- 15Add 1 container of San Marzano style whole tomato, stir, and simmer for approximately 20 minutes.
- 16Use an immersion blender to puree the sauce.
- 17Season the sauce with a couple of handfuls of salt.
- 18Add 1 bunch of fresh basil and stir.
- 19Simmer for 30 minutes.
- 20Serve the meatballs over pasta with the sauce.
Ingredients
- 12 pounds ground beef
- 6 pounds pork sausage
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow onion
- 1 bunch fresh parsley
- 4 handfuls garlic
- 10 eggs
- 1 loaf bread
- 2 tablespoons beef base
- 1 cup milk
- 2 handfuls Parmesan cheese
- 2 handfuls salt
- 1 handful black pepper
- 1 handful Italian seasoning
- 1 cup olive oil
- 1 container San Marzano style whole tomato
- 1 bunch fresh basil
Equipment
large metal bowlcutting boardknifefood processormixing spoonsilicone baking matbaking sheetlarge potimmersion blender
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