Nonna Sparano’s Famous Italian Meatballs
Bring the heart of a true Italian Sunday dinner into your kitchen with Nonna Sparano’s Meatballs. Passed down through generations, this cherished family recipe delivers meatballs that are incredibly tender, perfectly seasoned, and melt-in-your-mouth delicious.
Serving Size:
25 lb. Meatballs (Bulk Recipe)
Ingredients:
Milk: 56 oz.
Eggs: 1 ½ dozen (18 eggs)
Onion: 1 large, cut small
Parsley: 2 heaping tablespoons
Grated Cheese: 5 cups
Bread Crumbs: 5 cups
Salt: ½ cup
Pepper: ¼ cup
Garlic: 2 level tablespoons
Ground Beef: 20 lbs.
Ground Pork: 5 lbs.
Instructions:
Mix the Wet Base & Seasonings: Add the milk, eggs, onions, parsley, salt, pepper, and garlic to a commercial mixer. Blend thoroughly at high speed.
Incorporate Bindings: While the mixer is still running, gradually add the grated cheese and bread crumbs a little at a time until well blended.
Add the Meat: Stop the mixer and add the ground beef and ground pork.
Blend Gently: Jog the machine (turn the mixer on and off a few times) to fold the ingredients together until the meat is evenly mixed without over-processing.
Bake: Shape the mixture and cook at 400°F until brown (approximately 20 minutes).
Drain & Package: Drain off any excess grease, then bag the finished meatballs at 45 per bag.