Italian-style meat mix
16 cups
Ingredients
| Quantity | 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 |
Directions
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