Frank's Recipes! Swedish Meat Balls for 100

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Swedish Meat Balls for 100

Servings: 100 Portions (2 Pans)
Portions: 3 Meat Balls plus 3 tablespoon Gravy
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. and 300 degrees F. Oven

1 cup (4 3/4 oz) milk, nonfat, dry
5 1/2 cups water, warm
10 quart (4 lb) bread, dry, broken
3 cups (1 lb) onions, dry, chopped
1/2 cup (5 oz) shortening
30 lb beef, boneless, ground
2 cups (10 eggs) eggs, whole
2 teaspoon pepper, black
3/4 cup (8 oz) salt
3 cups (1 lb 8 oz) drippings
1 1/4 quart (1 lb 2 oz) flour, wheat, pastry, sifted
2 gallon stock, or water, hot
1 teaspoon (1 clove) garlic, dry, minced
1 teaspoon nutmeg, ground
3 3/4 teaspoon oregano, ground (optional)
1 tablespoon pepper, black
2 1/4 teaspoon salt
2 tablespoon paprika, ground

Reconstitute milk and warm water. Pour milk over bread; let stand 5 minutes. Sauté
onions in shortening until light yellow. Combine bread mixture and sauteed onions with
beef, eggs, 2 teaspoon black pepper and 3/4 cup salt. Shape into balls weighing 2 oz each;
place an equal number in each pan. Bake until browned on all sides. Set meat balls
aside. Reserve drippings. Combine drippings and flour; brown lightly over low heat. Add
stock or water gradually, stirring constantly. Heat to boiling point. Reduce heat; cook
5 minutes or until thickened, stirring constantly. Add garlic, nutmeg, oregano, black
pepper and salt; stir to mix well. Pour 1 gallon gravy over meat balls in each pan. Bake at
300 degrees F. 30 minutes. Sprinkle with paprika before serving.

NOTE:
45 lb beef, carcass, chilled A.P. will yield 30 lb beef, boneless.

8 oz Soup and Gravy base, beef, may be used. Omit salt and season to taste.

6 cups other types of milk may be substituted for nonfat dry milk and water.