Spaghetti With Meatballs (Sa Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
  2. 1. SAUTEE ONIONS AND GARLIC IN SHORTENING Or possibly SALAD OIL Till TENDER.
  3. 2. COMBINE BASIC TOMATO SAUCE MIX, BAY LEAVES, OREGANO, BASIL, THYME, SUGAR and RED PEPPER WITH Cool WATER. MIX Till SMOOTH. COMBINE WITH Saute/fry'D ONIONS. Add in BOILING WATER.
  4. 3. BRING TO A BOIL STIRRING CONSTANTLY. COOK AT MEDIUM HEAT 1 MINUTE, STIRRING AS NECESSARY. REMOVE BAY LEAVES.
  5. 4. Saute/fry ONIONS IN SHORTENING Or possibly SALAD OIL Till TENDER.
  6. 5. COMBINE ONIONS WITH BEEF, BREAD CRUMBS, Large eggs, SALT AND PEPPER, MIX LIGHTLY BUT THOROUGHLY.
  7. 6. SHAPE INTO 300-1 1/3 Ounce (1-NO. 24 SCOOP) BALLS. PLACE 100 BALLS ON EACHPAN.
  8. 7. BAKE 15 Min Or possibly Till BROWNED. SKIM Or possibly DRAIN OFF EXCESS FAT.
  9. 8. Add in SALT AND SALAD OIL TO BOILING WATER. SLOWLY Add in SPAGHETTI WHILE STIRRING CONSTANTLY Till WATER BOILS AGAIN. COOK ABOUT 15 Min Or possibly UNTILTNDER, STIRRING OCCASIONALLY. Don't OVERCOOK. DRAIN THOROUGHLY.
  10. NOTE:
  11. 1. IN STEP 1, 4 1/2 Ounce (3/4 C.-36 CLOVES) DRY MINCE GARLIC MAY BEUSED. FRY WITH ONIONS.
  12. 2. IN STEP 1, 6 2/3 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED; IN STEP 4, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.
  13. 3. IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB DRY Minced ONIONS AND IN STEP 4, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce DRY Minced ONIONS.
  14. 4. IN STEP 2, 5-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
  15. 5. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 350F., 6-8 Min Or possibly Till BROWNED ON HIGH FAN, CLOSED VENT.
  16. 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
  17. 7. SEE BOILED PASTA RECIPE NO. E-4 FOR ADDITIONAL INFORMATION ON PASTA.
  18. 8. EACH PORTION: 3 MEATBALLS (3 Ounce), 3/4 C. (6 Ounce (1-C LADLE))
  19. SAUCE AND 1 C. (5 Ounce) SPAGHETTI.
  20. SERVING SIZE: 1 CP SPAGH

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