Teri's Mom's Meatball Recipe with Sauce(2)
Real Meatballs and Pasta with Sauce!

NOTE: This past Spring I had a church dinner and asked this group (Growlies
 Message Board) for help. Some kind person (Teri) sent me her mother's Italian
 sauce recipes and most important her mothers meatball recipe, these are the
 greatest meatballs my church has ever eaten. Thanks, Shirl 

Meatballs (30 big meatballs)

2 lbs. ground sirloin* (lean gr. beef)
1 lb ground pork (or Italian sausage meat)
2 eggs, beaten
1 onion, chopped finely
3 cloves garlic, minced
1/4 cup grated peccorino Romano cheese
1 stale roll, soaked in water and squeezed dry
OR 1 cup Italian bread crumbs (but they won't be as soft as with the soaked bread)
salt, pepper (1 tsp salt, about, and 1/2 tsp. pepper)

Mix all ingredients at once until completely mixed. Shape into meatballs (you can cheat
 and use an ice cream scoop). You can either fry (no oil, the meat has enough) them in a
 nonstick pan (covered when you first put them in and take the cover off when you turn
 them) or my favorite for big parties, in rectangular pans in the oven, cooked at 400 degrees.
 Remember to drain the fat off of the pan. You can cook more at the same time. 

These freeze really well too. We do it all the time. Make them, don't put the sauce on
 them (you could, but it will take longer to defrost) and put them in zip lock bags.

* You can use chuck (reg. ground beef), but make sure when cooking you 
drain the pan frequently, it has more fat.

I'm basing it on enough for 10, so you just multiply up as needed. Remember the meatballs soak in ALOT of sauce.

Basic Tomato Sauce

3 large cans crushed tomatoes
1 can (4 oz??) tomato paste
6 cloves garlic, sliced
1 cup red cooking wine (not sweet)
olive oil
Salt and Pepper
Sugar (1 tsp?)
6 basil leaves (or 1/2 tsp. dried)
Dash Oregano

In a large pot, fry garlic until golden in olive oil. Add tomato paste and fry a minute or
 two until melted. Add wine (doesn't have to be there, but it's a nice taste and the alcohol
 cooks off). Cook wine for another 5 minutes. Add cans of tomatoes, and 1 1/2 cans
 water. Bring to a boil, add spices (no sugar) and simmer for approximately 1 hour.

Meat Sauce
Bolognese (Meat Sauce)
1 lb. chopped beef
1 lb. chopped pork
1 lb. chopped veal (you can omit veal, since it's expensive, but stick with the pork, it
 gives it a great flavor, or as a substitute, you can use Italian Sweet Sausage meat, 
pulled out of casings and broken up)

Brown meats. DRAIN VERY WELL. Put meat in a bowl. Use previous sauce recipe
 in the same pot, add meat back into it. Cook that for around 1/2 hour.

Taste the sauce, if it's too acidic (it depends on the brand of tomatoes, I don't know
 what you have available) add a teaspoon of sugar to cut the acid so it doesn't repeat 
on you.

That's it. Very, very easy. As for the macaroni, we usually made it the day of the party,
 but as long as you stop the cooking with the cold water (and in fact, make sure it's al dente) 
I promise it won't be gummy. You might also want to think about penne rigati as
 opposed to rigatoni (it will be easier to serve, rigatoni is larger).

As for the sauce, do you have an easy recipe? The meatballs can all be made ahead of
 time in the oven (on large cookie sheets, cooked at 450 degrees). Once browned, cool
 them and they can be frozen if necessary, and heated in the sauce.

The day of the party, what I would do take the macaroni out of the fridge and bring it
 back to room temperature, put it in large steamer trays, add the sauce, cover with foil
 and bake it until hot probably 20 minutes).

If you cook the pasta and leave it in the water, it will become gummy, so DON'T DO IT.

You might want to think of making a bolognese sauce (instead of the meatballs) as it
 takes much less work. If you need recipes, just e-mail me and I'll send them to you.
 I'd say for 100 people you'd need approximately 12 lbs pasta and approximately 50 lbs
 of meatballs, so it's a lot of work!! The meat sauce though is amazing and VERY EASY.