Yield: 16 cups
Measure | Ingredient |
---|---|
3 pounds | Sweet Italian Turkey Sausage cut Into 2' Lengths |
56 ounces | Tomato Puree |
28 ounces | Canned Peeled Tomatoes, slightly Mashed |
1½ teaspoon | Basil |
1½ pounds | Ground Meat, Lean |
½ teaspoon | Basil |
¼ teaspoon | Onion Powder |
½ teaspoon | Parsley |
1¼ teaspoon | Parsley |
1 teaspoon | Sugar |
¼ teaspoon | Pepper |
½ teaspoon | Garlic Powder |
5 teaspoons | Romano, Grated |
6 cups | Water |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
½ cup | Soft Bread Crumbs |
1 each | Egg, Beaten |
MEATBALLS
In a large dutch oven, brown sausage over medium high heat, stirring occasionally. Simmer over low heat 20-25 min until meat is no longer pink. Drain, reserving 2 tb drippings in skillet. Stir in remaining ingredients. Cover and simmer 30 minutes over medium heat. Prepare meatballs <or use 2 quarts Meatball Mix>. Spoon meatballs into tomato mixture. Bring to a boil over medium high heat, cover, simmer over low heat 5-6 hours until thickened. Cool. Store in freezer in 1 cup containers. Use within 6 months. Meatballs: Preheat oven to 400ø.
combine all ingredients, shape into 1' balls. Place on ungreased baking sheet, bake 10-15 min until browned, discard drippings.
Makes:
Cathy's Meatball Sandwiches
Eggplant Parmesan
Green Peppers
Italian Style Spaghetti Royale
Italian Style Zucchini
Last-Minute Lasagna
Submitted By CAROL PLOWMAN On 05-11-95