RESTAURANT MEAT BALLS & SPAGHETTI

(Servings 18)

Brown 3/4 pound of hamburger and place in large baking pan

Add:

2 - 46 oz cans tomato juice       2/3 bottle of Franks Hot Sauce

1/2 tomato juice can of water 1 ½ Tablespoons salt

2 can tomato sauce  ½ teaspoon pepper

For meatballs mix:

6 slices soft bread 2 T. Worcestershire sauce

2 cup milk 5 lbs. ground meat

2 egg 1/2 t. each of: pepper, mustard,

1/2 c. minced onion sage, celery salt, garlic salt

2 1/2 t salt

Roll into balls the size of a walnut and place on a baking sheet

Bake at 350 degrees until meat is browned.

(About 10 minutes /only to brown meat not completely cook it)

After meatballs are brown place in pan with other ingredients.

Place in oven.         Bake on 350 for 30 minutes

Turn oven to 275 add “prepared” vermicelli

and bake another 30 minutes

To prepare vermicelli

Bring a large pan of water to a boil.

Add 2 pound of vermicelli (break pieces in half) cook until soft

(About 6 minutes) Drain and add to meatball & sauce mix

(Note: More hot sauce may be added if desired.)