Recipes

Meat Balls with Spaghetti

Recipe No. 285 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 285 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare braised meat balls; cook until brown. Cover 6 pounds spaghetti with 14 gallons (56 No. 56 dippers) boiling salted water (use 6 ounces salt).
  2. Heat to boiling point; boil 8 minutes or until tender. Drain. Pour 3 gallons (12 No. 56 dippers) tomato sauce (recipe No. 508) over the spaghetti; add the meat balls. Simmer spaghetti and meat balls together 20 to 30 minutes.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 285, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.