I normally figure a quarter pound of meat for a person, so I'd say 6. However, I'm assuming you will be adding things like eggs and bread crumbs or crackers to your meat mixture, in which case you'd need less, maybe 5 pounds. Of course, I always cook too much because I never want to run short, so I'd still go with 6!

Also, do you have children in the mix, or a bunch of big construction workers? Or is it just girlfriends? And what else are you having? Those things all enter into MY equation, LOL.

Annie

Annie

Sapphires:
I use about 6 and one half lbs. of meat for 40 Meatballs.
5 and one half lbs. of beef and 1 lb. of Italian Sausage.
They are large Meatballs
So , if you use 3 Meatballs ( about golfball size ) for each sandwich, that would be
about 6 and one half lbs. of meat.

It all according to the size of your Rolls and Meatballs.

Of course my Meatballs and Sauce are so good, they would probably eat 2 sandwiches each . LOL !!!

Here is my Recipe for my Meatballs if you need it.
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Making Meatballs, Traditional Style, in a KA Mixer

For years IâÂÂve heard about not mixing the meat too much,
( they will be tough )
I know Grand Mom didnâÂÂt do it this way but it is worth a try.
They are Good !!!
Lou

Ingredients: Close to Traditional

5 1/2 pounds of lean Ground Beef. ThatâÂÂs all that fits in the Bowl.
Most times I use Ground Sirloin.

5 links of Mild Italian Sausage. Remove skin and chop into 1 in. pieces

2cups Bread crumbs. I use dried Italian bread
1 cup of Onion chopped small and micro waved , 1 ý minutes w. bit of water.
2 teaspoons of Garlic powder or Fresh Garlic minced fine.
I use Garlic Powder , because I make tiny meatballs too,
for Chicken Wedding Soup

1 teaspoon of Onion Powder
4 teaspoons of Parsley Flakes
1/4 teaspoon of Oregano
1/4 teaspoon of Black Pepper
1/4 teaspoon of Old Bay Seasoning
3 tablespoons of Parmesan cheese
1 teaspoon of salt ( to taste )

2 Eggs beaten
1 cup of Chicken stock , College Inn or
I use 1 cup of hot water w. 2 teaspoons of Chicken Flavored Soup Base
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Place all the Meat and Sausage, pieces alternately into the mixer bowl.
Start mixing slow, using the Paddle blade, just until blended.
The Paddle will pull out all the Gristle.

Place all the Crumbs, Onions and spices etc. into a mixing bowl and dry mix.
Beat the egg into the cooled Chicken Stock of choice and
add to the Crumb mix. Add enough water to dampen all the crumbs.

Put this into the Mixer Bowl with the meat and mix slow until everything is blended.
Add a little water if needed but not soft.

I use an Ice Cream dipper to measure out and compact the meatballs

Bake them on a Cookie tin with oiled Aluminum Foil.
350 Degrees for about 15 minutes . Test with a meat thermometer to 130 Deg.
This Recipe will make approx. 40 meat balls, according to size.

You can put them in your Spaghetti Sauce 1/2 hour , before it is done cooking.

I, double bag them and place in the freezer for later.

This recipe can be used for Meat Loaf. Sub some small bread cubes for Crumbs and
some Cream of Mushroom Soup for the Chicken Stock.

Good Luck,
LOU