Catering portion guide
Plan on about 5 oz of cooked meatballs per person as a main, which is roughly 4 meatballs at 1.25 oz each. Buy about 6 oz of raw mix per person: 50 guests needs about 16 lb cooked from about 20 lb raw.
Meatballs lose roughly a fifth of their raw weight to rendered fat and moisture, less than loose ground meat because the shape holds moisture in.
Planning factor: 1.25x. For every 1 lb you want to serve, order about 1.25 lb of raw meatball mix.
Order is what to buy as raw meatball mix. Serves is what reaches the plate after trim and cooking.
| Guests | Order | Serves | Trays |
|---|---|---|---|
| 10 | 3.9 lb | 3.1 lb | 1 half tray |
| 15 | 5.9 lb | 4.7 lb | 1 full tray |
| 20 | 7.8 lb | 6.3 lb | 1 full tray |
| 25 | 9.8 lb | 7.8 lb | 1 full + 1 half trays |
| 30 | 11.7 lb | 9.4 lb | 1 full + 1 half trays |
| 40 | 15.6 lb | 12.5 lb | 2 full trays |
| 50 | 19.5 lb | 15.6 lb | 2 full + 1 half trays |
| 60 | 23.4 lb | 18.8 lb | 3 full trays |
| 70 | 27.3 lb | 21.9 lb | 3 full + 1 half trays |
| 75 | 29.3 lb | 23.4 lb | 4 full trays |
| 80 | 31.3 lb | 25 lb | 4 full trays |
| 100 | 39.1 lb | 31.3 lb | 5 full trays |
| 150 | 58.6 lb | 46.9 lb | 7 full + 1 half trays |
These are standard food-service planning figures, not fixed constants. Real yield moves with cut, trim level, cooking method, and how long the food is held. Weigh your own results once and adjust the factor to your kitchen.
The catering food calculator takes your actual dish list and guest count and returns quantities, tray counts, and a cost range for the whole event.
Open the catering food calculator