Italian Meatballs
Portions:
50Preparation Time:
Cooking Time:
Ingredients
First group
- 2.5 kg of lean minced pork
- 1.3 kg of minced beef
- 5 medium eggs
- 75 ml of Dijon mustard
- 150 ml of parmesan cheese, grated
- 150 ml of light mayonnaise
- 50 ml of minced garlic
- 650 ml of breadcrumbs
-
130 ml of fresh parsley, minced
Second group
- 3 x 2.84 L of cubed tomatoes
- 1 x 1.36 L of condensed tomato soup
- 75 ml of sugar
- 60 ml of Italian herbs
- 80 ml of beef concentrated liquid stock
- 260 ml of tomato paste
-
300 g of
Arctic Gardens Diced Onions
Third group
- 4 kg of Arctic Gardens Italian Mix
- 4 ml of salt
- 2 ml of black pepper
Preparation
- Mix vegetables from the first group, then form meatballs with the help of an ice cream scoop no. 40.
- Place the meatballs on a cooking tray.
- Bake at 350°F - 180°C for 10 to 15 minutes. Drain and put aside.
- Mix the ingredients from the second group, bring to a boil and simmer for 15 at 20 minutes.
- Add to the sauce, the meatballs and vegetables from the third group, mix delicately and let simmer for 25 to 30 minutes.
- Serve
