Ingredients
| Ground beef, raw | 17 pounds |
| Onions, peeled and diced(1 pound or 3 large) | 2½ cups |
| Breadcrumbs, Panko | 6¾ cups |
| Buttermilk | 6¾ cups |
| Oil, vegetable | ⅜ cup |
| Garlic, chopped | ⅜ cup |
| Parsley, flat-leaf, finely chopped | 3⅓ cups |
| Parmesan or Romano cheese, grated(¾ pound) | 5 cups |
| Eggs, beaten(15 large) | 3½ cups |
| Salt, kosher | 3 tablespoons |
| Black pepper | 5 teaspoons |
Instructions
- Heat the oven to 350°F.
- Place the beef in a large roasting pan and set aside.
- Heat the oil in a pot over medium heat. Add the onions, reduce the heat, and cook until very soft, stirring often. Remove the pot from the heat and stir in the parsley.
- Combine the breadcrumbs and buttermilk and add to the beef. Add the cheese and eggs. Mix to combine the ingredients.
- Add onion mixture, salt, and black pepper and mix.
- Line six sheet pans with parchment paper. Using a 2½-ounce scoop, form balls. Place the balls on the sheet pans and roast until cooked through, approximately 15 minutes.