Can you imagine making 3500 meat balls?
They did in 1958 - wow- thats a lotta meatballs.
Here's the recipe posted in the Spokesman Review
Martha's Meat Balls
2/3 cup fine dry bread crumbs
1/2 cup cream
1 pound ground beef
1/2 pound ground pork
2 egg yolks, slightly beaten
1/2 cup milk
2 tablespoons minced onion
1 teaspoon salt
1/3 teaspoon pepper, 1/8 teaspoon allspice, 1/8 teaspoon ginger, 1/8 teaspoon cloves
1/8 teaspoon nutmeg, 1/4 cup shortening
Soak crumbs in cream. Grind meat together three times. Mix all ingredients well. Chill. Form into small balls and brown in hot shortening. Add small amount of water to skillet and cover or place in a covered roaster and steam in a slow oven (275 degrees) until done about 1 hour.
I'm not sure this particular recipe of Martha's made it into the cookbook. You will find Meatballs with vegetable sauce. There are also Porcupine Meatballs and before you send your hubby out to find a porcupine let me just say it does call for ground meat. (1/2 beef 1/4 pork) I think it is the rice that maybe gives them a bit of a porcupine appearance.
In the Quantity Cooking section you will find Polynesian Meatballs that uses 9.6 lbs of lean ground beef. It does not say how many meatballs that will make but it sure is a lot of ground beef.
I may have just found Martha's Meatballs in the Swedish Favorites section. The recipe is attributed to Martha Meyer. I missed it because it is called Kottbullar (I'm going to guess that is Swedish for meatball.) If one Kottbullar recipe is not enough there are two others on the same page.
Just in case you want to know a bit more about the origins of the Swedish Meatball, I found article for your further enjoyment and study. http://answers.yahoo.com/question/index?qid=1006052528758
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