6 Pounds of meat (1/2 hot sausage ½ ground beef)
5 Slices day-old Italian bread
4 Eggs
3 Red Onions
2 cup store breadcrumbs
1 cup Parmesan or Romano cheese ( I use ½ and ½ )
1/2 bulb garlic (peel and minced)
1/3 cup of basil (Clean and chop )
1/4 bunch fresh parsley (Clean and chop)
4 tablespoons of salt .10
2 tablespoon Worcestershire sauce .15
fresh-cracked black pepper
1. Add meat to a large bowl and set aside. Use the food processer to make bread crumbs add ½ jar of Italian seasoning to the bread crumbs. Dump the bread crumbs on top of the meat. Mince the onion and garlic thru the food processer then add to meat mixture. Combine all the remaining ingredients and mix nicely, add more breadcrumb or egg to get a “play-doh mixture”
2. Preheat 375 (just for meatloaf!) Pull out 3 baking sheet and line with paper, make 2 to 3 inches in size meatballs (about 50 meatballs) place in refrigerate for 30 minutes or overnight. Make one meatloaf with the remaining meat and bake for 60 minutes, once done baking cool to freeze.
3. Fry the meatballs on two sides (3 minutes per side) then bake for 20 minutes at 375 then place in sauce for the remainder of the day.
4. Remove from sauce later and cool then freeze. This makes about 4-5 dinner depending on the meal.
Only buy the meat when it is less than $2 per pound and buy the store’s discounted old bread; the meatballs and meatloaf will cost less than $20 and should serve 15-17 people!
Italian seasoning
6 tablespoons dried basil
6 tablespoons dried oregano
6 tablespoons dried parsley
1 tablespoon garlic powder
2 teaspoons dried thyme
1 teaspoon onion powder
1/4 teaspoon black pepper
**Fills jar**
Sauce
2 Big cans of puree tomatoes
2 Big cans of tomatoe sauce
2 Big cans tomatoe paste
2 Big cans of water
2 Small cans of dice tomatoes
Fresh minced Garlic
2 Red Onions (Chopped)
Lots Basil
Good amount of Crush Red Pepper
Some sugar
S/P
Sauté the onions and garlic in skillet, then add to pot
Add remainder of spices, simmer for hours
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