Fabulous Meatballs with Marinara

Serves 50

Meatballs: 15 lbs of ground meat (mixture of beef, pork and turkey) 15 cloves fresh garlic 15 eggs 2 cups parmesan cheese 1 cup fresh parsley, finely chopped 5 Tbl salt 3 Tbl pepper 3 cups bread crumbs (softened in milk)

Mix all ingredients well and roll into desired meatball size. Place on greased cookie sheets and roast in 350 oven for 30-40 minutes. 

Marinara Sauce: 2 10oz cans of chopped or crushed tomatoes 1/2 cup olive oil 3 cans tomato paste 1 cup chopped garlic 6 bay leaves 3 cups diced onions 1 cup diced bell peppers Salt and pepper (to taste) Oregano, basil and cayenne (to taste)

Saute garlic, peppers, onions in olive oil until soft. Add in tomatoes, tomato paste, salt, pepper and herbs. Mix well and simmer for 45 minutes or long enough for flavors to meld. Taste and adjust seasonings if necessary. Add a pinch of sugar if a “sweeter” sauce is desired.  Serve meatballs and marinara over favorite pasta.

Enjoy!

Judy's Mom's Meatloaf

Thanks to loyal volunteer and board member, Judy Wright, for passing on this recipe from her mom! It's become an old-reliable in our kitchen, and is always a crowd-pleaser.

Serves 50

• 12 cups bread crumbs
• 4 cups milk
• 6 envelopes onion soup mix
• 12 eggs
• 6 cups ketchup
• 3/4 cup mustard
• 3/4 cup brown sugar
• 12 lbs. ground beef

Directions

Preheat oven to 350. Mix meat with bread crumbs. In separate bowl, mix eggs, soup mix, ketchup, mustard, and brown sugar. Using your hands, mix meat and bread crumbs with ingredients in bowl. Divide mixture equally among 2, full-size catering pans. Bake for 1 hour or until internal temperature reaches 155. Drain any excess fat from the pan and let rest for 15 minutes before serving.