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Meat Balls
2 oz. eq. meat/meat alternate, 1/2 oz. eq. whole grain, 1/8 cup serving other vegetable
Number of Portions: 50 Size of Portion: 2 meat balls
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Paste, Tomato, #10 Can, #266 | 6 ounce(s) |
Water, Municipal, Mississippi | 1 cup(s) |
Base, Beef, Low Sodium, #347 | 1/2 quart(s) |
Eggs, Whole, Liquid, Frozen, #115 | 2 cup(s) |
Cereal, Oatmeal, Quick, WGR, #165 | 1 pound(s) |
Milk, Dry, Nonfat Powder, #376 | 2 1/4 ounce(s) |
Beef, Ground, 80/20, #3 | 7 pound(s) + 14 ounce(s) |
Onions, Yellow, Diced 1/4", Raw, #610 | 9 ounce(s) |
Celery, Fresh, Diced, #604 | 1 pound(s) |
Spice Blend MS, Italian, No Salt, #561 | 3/8 cup(s) |
DIRECTIONS
1. | In mixer with the paddle attachment, combine tomato paste, water, stock, eggs, oats, and dry milk for 2 minutes on medium speed. |
2. | Add ground beef, onions, celery, and spice blend to mixture. Mix on low speed for 3 minutes or until blended. DO NOT OVERMIX. Small amounts can be mixed in a bowl. |
3. | Portion with level firmly packed #20 scoop (¼ cup) onto sheet pan sprayed with pan release spray or lined with sheet liners. |
4. | To bake: |
5. | Drain fat from pans. Place meat balls in 2 1/2" inch deep full size pans and serve immediately or cover and keep warm until ready for service. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Serve with brown gravy, meatless tomato sauce, or in a meat ball submarine sandwich. If gravy or tomato sauce is added, or the meat balls are served with additional ingredients, the nutritional analysis will be altered and a recipe analysis must be modified to include additional ingredients. |
7. | Portion 2 meat balls for serving. Each portion provides 2 oz. eq. meat/meat alternate, 1/2 oz. eq. of whole grain, and 1/8 cup serving of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.