out of 5
I made 20 lbs of these meatballs for Christmas EveDecember 27, 2008
Excellent recipe! I had 50 family members coming for Xmas Eve. I come from a large Irish Catholic family. Have been doing Xmas Eve for the family for 30 years. I used to do formal with the china, chrystal and linen. But now that my four sisters are grandmothers and there is another generation of small children, the clan has become too large for formal. I now do my gig early and informal. They then go to their children's houses to watch their grandchildren open presents. My 88 year old mother always goes with my eldest sister. It is now a wonderful and warm tradition. So back to the meatball recipe.....the day before Chrismas Eve, I went to the meat packing house and bought 20 lbs of ground fresh beef, very lean. Not fresh ground beef. There is a major difference. I watched as they ground the fresh beef. The eve before Christmas Eve, my daughters and I made approximately 120 meatballs. We made them about 3 inches in diameter. I followed the recipe. But I added some oregano and some powdered sugar. It would have been a real pain to cut up that much onion and garlic small enough fit for a meatball, so I pureed them in the water called for in the recipe and also pureed some bell pepper in the mix. On the eve before Xmas Eve, after broiling like the recipe said, we cooked the massive amout of meatballs in Prego sauce for about two hours on low heat. Then we turned it off and let is stew over night. I have this giant Westinghouse roaster that my father bought for 25 cents in 1960. It barely held the 120, 3 inch meatballs and the 3 supersized jars of Prego spagetti sauce. It was so heavy, it ultimately took two people to carry it to the serving table. An hour before our family came on Christmas Eve, we heated the meatballs back up again and served them as buffet style meatball sandwiches with motzerella, sauteed mushrooms, onions and bell pepper condiments. HUGE success!!! Many claimed these were the best meatballs they have ever eaten. But.... what do we know about meatballs???? We're Irish!!!! All kidding aside, they WERE great!!!! I would highly recommend this recipe. A word of advice should anyone else attempt to duplicate this recipe in mass: If you are having 50 people in to eat meatball sandwiches, you do not need 20 lbs of meatballs. Around 10 lbs will suffice. We have all been eating great meatball sandwiches, spagetti, Johnny Marzetti, etc. for the past three days. And loving every minute of it. I think the true secrets to this wonderful recipe are: 1.use good meat,; 2.add favorful/moisturing ingredients; and 3. BROIL, don't fry, to encapsolate the flavors without adding grease and risk drying or overpowering the flavors. So Merry Christmas. And thank you again. Great recipe. Will definately be making this (in smaller proportions) on a regular basis. And Chrstmas next year? I think it is Hugarian Goulash. Know any good recipes?
6 of 6 people found this review helpful.