Mrs Fastuca's Famous Meatballs

300 MEATBALLS (Italian) from Lorraine Fastuca

• 3 gal. favorite sauce
• 25 lb. chop meat
• 3 large cans (45 oz.) Italian bread crumbs
• 2 doz. eggs
• garlic salt
• Italian cheese
• salt and pepper to taste
• parsley, if not in crumbs
• onion salt

Work with about 2 1/2 pounds meat at a time.

Break 2 eggs into meat, sprinkle with seasonings to taste.
Grate cheese over meat.
Add a few tablespoons of sauce, cover with plenty of crumbs and mix in. Don't be afraid to use plenty of crumbs; they keep the meatballs soft.
Roll and bake in oven until brown at 350 degrees.
When done, place in sauce.

(Recipe first published in Drummin' It Up in the Kitchen, edited by Grace Antol. A PDF version of the recipe is available on www.saintsdrumcorps.com on the About Us page).