![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Cooking Spaghetti & Meatballs for a Crowd
20 pounds ground beef (chuck is best)
If you don't have salads, side dishes, and a delicious dessert to go with this dinner, you might boost the amounts of at least the pasta and sauce 15% to 20%, to make sure everyone has enough. Now, whether you make a single large meatball for every guest or dozens of small ones, what is the greatest sin inexperienced meatballers make? They overhandle and overpack the meatballs, which makes them dense. If you shape them lightly, they stay tender and juicy. Use only about one-eighth to one-quarter of an inch of oil in the pan to fry them. And, of course you don't want to make a single large meatball for each serving. It would be hard to get it cooked through before the outside was singed beyond recognition, and it would just look weird. |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Pasta for a Crowd Cooking Pasta in Advance Keeping Pasta Hot for Buffets Making Hungarian Pasta Tarhonya, Egg Barley Dressing Up Pasta e Fagioli |
Related Recipes:
Pasta Salad Alfredo Salmon Pasta with Parsley Sauce Lasagne with Spinach & Wild Mushrooms Ravioli Stroganoff Mr. Moore's Baked Macaroni & Cheese |