Feeds 30-40 people, making 80 meatballs
7 cups break crumbs
5 lbs ground sirloin (90% or above)
2.5 cups of finely shopped onions
2.5 cups freshly grated Parmesan cheese
1.25 cups chopped parsley leaves
salt and freshly ground black pepper.
Combine bread crumbs, meat, onions, Parmesan, parsley and some salt and pepper. Mixing with your hands. Shape into 1 inch meatballs, pressing no more than is necessary. Cook at 450 for 20-30 minutes until brown.
What we learned: that a pressing the meatballs "no more than necessary" lets them absorb more of the sauce, which we learned improves their flavor. The image of Pat elbow deep in 18 lbs of ground beef was amazing, I'm just sorry we didn't get a picture of it.
