"cybercat" > wrote in message
...
> We like them soft--not fried first or browned at all, so they are simmered
> in the sauce for a long time, fat skimmed continuously, until the sauce
> reduces to the desired thickness. I like mine on a whole wheat bun with a
> slice of provolone.
>
> 5 lbs ground beef
> 4 slices whole wheat bread, torn into little bits
> 1/2 cup milk
> 10 cloves garlic crushed and chopped finely
> 1/2 cup dry parm cheese (the cheap stuff in the green box)
> 3 eggs
> Teaspoon onion powder
> Teaspoon salt
> Tablespoon crushed oregano
> Teaspoon coarsely ground pepper
> Teaspoon parsley
> 2 large cans cheap spaghetti sauce. I think I used Hunt's, mushroom and
> green pepper. (Sure, ypu can make your own sauce. Knock yourself out.)
>
> Put the tomato sauce in a large sauce pan/soup pot adding a can of water
> for each can of sauce, bring to a boil while you mix the meatballs.
>
> Put bread and milk in large mixing bowl.
> Add ground beef, garlic, all spices and everything else.
> Mush together with your hands. For a long time. Until it is mixed.
>
> When the thinned tomato sauce boils start forming meatballs and dropping
> them in. Pause to skim fat as it appears. (This is the only way this many
> meatballs will fit in the pot I used, a large old beat-up T-Fal.) I know I
> skimmed two full 2-cup measuring cups of fat off of the pot.
>
> Turn to a low simmer, and let it cook until the sauce is the desired
> thickness. Mine have been on a couple of hours and they are about perfect.
>

Sounds delish. I haven't made meatballs for subs before.