Spaghetti for 50
Submitted by loveandluck
Big-batch spaghetti and meatballs for feeding a crowd. Homemade tomato sauce and 48 baked meatballs that freeze beautifully. Easy to double or triple for potlucks and parties.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minFeeding a crowd? This is your game plan.
A 12-quart stockpot of homemade tomato sauce simmers with basil, oregano, and garlic while 48 meatballs bake in the oven until golden and firm.
The meatballs finish cooking right in the sauce, soaking up all that rich tomato flavor.
Five pounds of spaghetti rounds out a spread that comfortably feeds two dozen people, and the recipe doubles or triples without breaking a sweat.
The sauce and meatballs freeze like champs, so you can prep weeks ahead and coast on party day.
Pro Tips
- Use a 1.5-ounce ice cream scoop for uniform meatballs. Even sizes mean even cooking, and nobody gets a raw center.
- Bake the meatballs first instead of frying. It’s faster, less messy, and you can do 48 at once across three sheet pans.
- Make the sauce a day or two ahead. Like most tomato sauces, this one tastes even better after the flavors have had time to meld in the fridge.
Ingredients
Meatballs
Directions
- In a twelve quart stock pot combine puree, paste, spices, water, 2. Add meatballs and simmer additonal 30 min.
- Serve meatballs andamp; sauce on speghetti to approx. 24 people. Sauce can be made ahead--it freezes well. Easy to double or triple. Meatballs: 1. Preheat oven to 350℉ (180℃). Grease or spray 3 13 x 9 in baking pans.
- Combine all ingredients in lg bowl. Mix well w/hands.
- Scoop up mixture in 1½ ounce ice cream scoop dipped into 4. Arrange balls ½ in apart in a single layer in the baking pans. Bake for 18 minutes or until browned andamp; firm. Finish cooking in sauces. Makes 48 meatballs
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