Quick, Easy Homemade Meatballs for 25 People
INGREDIENTS
8.8 Pounds of Ground Beef
4 Cups of Breadcrumbs
8 Large Eggs
16 Tablespoons of Minced Garlic
4 Tablespoons of Montreal Steak Seasoning
8 Tablespoons of Olive Oil
8 Cans of Mushrooms (Optional)
CREAMY SAUCE
4 Family Sized Cans of Cream of Mushroom Soup
8.8 Pounds of Ground Beef
4 Cups of Breadcrumbs
8 Large Eggs
16 Tablespoons of Minced Garlic
4 Tablespoons of Montreal Steak Seasoning
8 Tablespoons of Olive Oil
8 Cans of Mushrooms (Optional)
CREAMY SAUCE
4 Family Sized Cans of Cream of Mushroom Soup
This Recipe Begins with a Meatball Maker
Yes, you can roll your meatballs the old fashioned way, but I prefer to mash out 32 meatballs at a time with a meatball maker. The Meatball Master turns 2.2 pounds of meat into 32 meatballs. If each guest eats five meatballs, one loaded tray will serve six guests with two meatballs left over. If I'm serving 25 people, I would generally load the meatball maker four times. That means I'll need to buy 8.8 pounds of hamburger meat. To be safe, I try to buy 9 or 10 pounds.
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It Helps to Have a Large Ten Quart Capacity Crock Pot
It Helps to Have an Extra Large Sheet Pan
- In a large mixing bowl, combine ground beef, bread crumbs, eggs, garlic and Montreal Steak Seasoning. For best results, combine ingredients with gloved hands.
- Load and press your meatball maker four times to produce 128 Meatballs. If you don't have a meatball maker, dig out several rounded tablespoons of the meat mixture. Roll each piece between your palms to form the meatballs.
- Coat two large cookie sheets with olive oil or nonstick cooking spray. Use about a tablespoon of olive oil per sheet. Bake at 350 for about 10 to 15 minutes. Keep monitoring until the bottom of your meatballs develop a nice sear.
- When the bottom sides of the meatballs are browned to your liking, remove your cookie sheets from the oven and use tongs to flip each meatball onto the raw side. Meatballs flipped with a spatula will often roll back onto the browned side, producing uneven results.
- When the meatballs are nicely browned on both sides, transfer them to the crock pot and load your cookie sheets once again. Repeat the last step until all meatballs have a nice sear on both sides.
- When all of the browned meatballs have been transferred to the crock pot, add four cans of cream of mushroom soup to the mix. Gently stir with a rubber spatula or large cooking spoon to combine the meat and sauce.
- Add mushrooms and a little more Montreal Steak seasoning. Start with about two teaspoons. Taste the sauce to see it excites your senses. Add more seasoning if needed.
- Turn your crock pot to the highest setting. That will generally be around 300 degrees. Allow the meatballs to simmer in the bubbling sauce for five to ten minutes.
- Use a meat thermometer to test one of the larger meatballs. The internal temperature should be at least 145 degrees.