Traditional Recipes Flavor Parish Festival

Traditional Recipes Flavor Parish Festival

Ascension Parish uses 50-year-old Italian meatball and sauce recipes from late parishioner Gladys Peltier to draw many to its well-known parish festival. Dedicated volunteers, led by Cathy Duez, gather days before the festival to hand-roll 1,300 meatballs from 160 pounds of ground meat. Food donations from local companies such as DeLallo and C&S Meats, Jeannette, help support the festival.   

Meatball Ingredients:

1 lb. 80/20 ground beef/pork

10 tbsp. bread crumbs

3 tbsp. Parmesan cheese

¼ tsp. garlic powder

1 tsp. salt

½ tsp. parsley

¼ tsp. pepper

3 tbsp. water

1 jumbo egg

Combine everything but meat and let sit to moisten bread crumbs.

Place meat on top and gently turn the crumbs on top of meat. Do not overwork the mixture, as it will make the meatballs tough.

Form balls. Bake on baking sheet for 15 minutes at 350 degrees.

Spaghetti Sauce Ingredients:

21 oz. tomato paste

21 oz. tomato puree

21 oz. tomato sauce

2 quarts water

2 tsp. basil

2 tsp. onion flakes

2 tsp. salt

2 tsp. sugar

1½ tsp. baking soda

8 oz. pork butt

2 tsp. butter

3 tbsp. oil

1 tbsp. Parmesan cheese

Roast pork seasoned with some garlic powder, salt, pepper and parsley until done.

Place oil in pot. Combine everything but butter and cheese and simmer for 2 hours. Add pork butt after sauce begins to simmer. Add butter and cheese the last half-hour.



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