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Recipes - Spaghetti & Meatballs Recipe

Recipe Name

Spaghetti & Meatballs

 Submitted by jgouker
Recipe Description L03901
Quantity 100 Quantity Unit SV (4-5 MB +3/4C Sauce) Servings  
Prep Time (minutes) 10 Cook Time (minutes) 90 Ready In (minutes) 100
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/2
gallonsboiling water
53
cups chopped or slicedChopped fresh tomatoes
6
cups, choppedYellow onion, chopped
74
cupstomato paste
1
cupwhite sugar
2
tablespoonsgarlic powder
1
tablespoonbasil
12
leavesbay leaf
1
tablespoonoregano
2
tablespoonsthyme, dry, ground
10
gallonsboiling water
192
ouncesspaghetti noodles
20
poundsMeatball, Hormel, Beef & Pork
Steps
Sequence Step
1SAUCE: 1. COMBINE TOMATOES, TOMATO PASTE, WATER, ONIONS, SUGAR, SALT, GARLIC POWDER, BASIL, THYME, OREGANO AND BAY LEAVES. 1A. BRING TO BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED, STIRRING OCCASIONALLY. REMOVE BAY LEAVES.
2MEATBALLS: 2. CONVECTION OVEN - (FROZEN) HEAT OVEN TO 350 F. PLACE MEATBALLS IN SINGLE LAYER IN SHALLOW BAKING PAN. HEAT 25-30 MINUTES OR UNTIL HOT, TURNING ONCE. (8 minutes if using the small meatballs) (THAWED) HEAT OVEN TO 350 F. PLACE MEATBALLS IN SINGLE LAYER IN SHALLOW BAKING PAN. HEAT 8-10 MINUTES OR UNTIL HOT, TURNING ONCE.
3SPAGHETTI: 3. ADD SALT AND SALAD OIL TO BOILING WATER. SLOWLY ADD SPAGETTI WHILE STIRRING CONSTANTLY UNTIL WATER BOILS AGAIN. COOK ABOUT 15 MINUTES OR UNTIL TENDER, STIRRING OCCASIONALLY. DO NOT OVERCOOK. DRAIN THOROUGHLY. CONVECTION OVEN: 35O F. OVEN (HIGH FAN - CLOSED VENT) 6 TO 8 MINUTES OR UNTIL BROWNED. EACH PORTION: .75 CUP SPAGHETTI 4-5 MEATBALLS .75 CUP SAUCE.






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