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.

"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.

cybercat > wrote:

> 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
....

25 servings? Is this for your whole knitting club or what?

-sw

On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
wrote:

>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.

Crash is wondering if you'd be willing to marry him.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress > wrote:

> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
> wrote:
>
>>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.
>
> Crash is wondering if you'd be willing to marry him.

Does this mean you're available? I ain't gonna swing with your ex
and his wife, though.

-sw

"Damsel in dis Dress" > wrote in message
...
> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
> wrote:
>
>>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.
>
> Crash is wondering if you'd be willing to marry him.
>

Sure, what's a little bigamy among meatball lovers.

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> 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
> ...
>
> 25 servings? Is this for your whole knitting club or what?
>
I cook for others who do not cook on a regular basis. I baked a nine-lb ham
tonight and sliced it into packets for MIL, aunt, etc. I travel to my aunt's
every two weeks now and bring her food, and leave stuff behind for my
husband to eat as well.

On Mon, 6 Apr 2009 21:42:20 -0500, Sqwertz >
wrote:

>Damsel in dis Dress > wrote:
>
>> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
>> wrote:
>>
>>>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.
>>
>> Crash is wondering if you'd be willing to marry him.
>
>Does this mean you're available? I ain't gonna swing with your ex
>and his wife, though.

Well, if cyber takes Crash, I am. Not to worry. My ex never
re-married, and I don't do groups. LOL!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon, 6 Apr 2009 22:45:00 -0400, "cybercat" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
>> wrote:
>>
>>>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.
>>
>> Crash is wondering if you'd be willing to marry him.
>
>Sure, what's a little bigamy among meatball lovers.

Okay, Steve, we're on!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Mon, 6 Apr 2009 21:42:20 -0500, Sqwertz >
wrote:

>Damsel in dis Dress > wrote:
>
>> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
>> wrote:
>>
>>>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.
>>
>> Crash is wondering if you'd be willing to marry him.
>
>Does this mean you're available? I ain't gonna swing with your ex
>and his wife, though.

Oh. Crash and Cyber. It's bedtime. Yeah, that's the ticket.
Otherwise, I would have picked right up on that. Yup.

Niters!
Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Damsel in dis Dress" > wrote in message
...
> On Mon, 6 Apr 2009 21:42:20 -0500, Sqwertz >
> wrote:
>
>>Damsel in dis Dress > wrote:
>>
>>> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
>>> wrote:
>>>
>>>>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.
>>>
>>> Crash is wondering if you'd be willing to marry him.
>>
>>Does this mean you're available? I ain't gonna swing with your ex
>>and his wife, though.
>
> Oh. Crash and Cyber. It's bedtime. Yeah, that's the ticket.
> Otherwise, I would have picked right up on that. Yup.
>


I missed it too. HEY WERTZ! I would not even lick a stamp and put it on an
envelope addressed to you. That would be wayyyy too intimate for me.

On Tue, 7 Apr 2009 10:37:44 -0400, "cybercat" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Mon, 6 Apr 2009 21:42:20 -0500, Sqwertz >
>> wrote:
>>
>>>Damsel in dis Dress > wrote:
>>>
>>>> On Mon, 6 Apr 2009 21:26:42 -0400, "cybercat" >
>>>> wrote:
>>>>
>>>>>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.
>>>>
>>>> Crash is wondering if you'd be willing to marry him.
>>>
>>>Does this mean you're available? I ain't gonna swing with your ex
>>>and his wife, though.
>>
>> Oh. Crash and Cyber. It's bedtime. Yeah, that's the ticket.
>> Otherwise, I would have picked right up on that. Yup.
>
>I missed it too. HEY WERTZ! I would not even lick a stamp and put it on an
>envelope addressed to you. That would be wayyyy too intimate for me.

Hey! You can't talk to my new fella that way!

(That's my job)

Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Damsel in dis Dress" > wrote
> Hey! You can't talk to my new fella that way!
>
> (That's my job)
>

Righto!

cybercat wrote:

> I missed it too. HEY WERTZ! I would not even lick a stamp and put it on an
> envelope addressed to you. That would be wayyyy too intimate for me.

But you'll reply to all my posts...

ObFood: Phu Gia for lunch (honest!). Otherwise known as, "Fug Ya! And
your mother too!".

-sw