Servings: 100 Portions (2 Pans)
Portions: 3 Meat Balls plus 1/3 Cup Gravy
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. and 300 degrees F. Oven
1-1/8 cups (5 oz) milk, nonfat, dry
5-1/2 cups water, warm
10 quart (4 lb) bread, dry, broken
1 tablespoon (3 cloves) garlic, dry, minced
3 cups (1 lb) onions, dry, chopped
1/2 cup (4 oz) shortening, melted
30 lb beef, boneless, ground
2 cups (10 eggs) eggs, whole, slightly beaten
3 tablespoon pepper, black
1 tablespoon pepper, cayenne
9 tablespoon (6 oz) salt
1 cup (2 oz) parsley, chopped
4 teaspoon thyme
3 cups (1 lb 8 oz) fat from drippings
1-1/4 quart (1 lb 2 oz) flour, wheat, pastry, sifted
1-1/4 cups (8 oz or 1/3-No. 2-1/2 can) soup and gravy base, beef
2-1/2 quart sour cream
Reconstitute milk and warm water. Pour milk over bread; let stand 5 minutes. Saute onions and garlic in shortening until light yellow. Combine bread mixture, sauteed onions and garlic with beef, eggs, and seasonings. Shape into 300 balls weighing about 2 oz each; place an equal number in each pan. Bake in 400 degrees F. oven 30 minutes or until browned on all sides. Pour off fat from drippings; set aside.
Add fat to flour; brown lightly over low heat. Reconstitute soup and gravy base with water; add gradually to browned flour mixture stirring constantly. Simmer 10 to 15 minutes or until thickened. Add mushrooms and sour cream to thickened mixture; mix well.
Pour 1-1/2 gallon sauce over meat balls in each pan. Heat in 300 degrees F. oven for 30 minutes.
NOTE:
1-1/2 quart other types of milk may be substituted for nonfat dry milk and water.