Source: MRS 2017
MRS: 161 — Beef (100s)

Meat Balls (Made)

Meal Component Contribution:
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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Paste, Tomato, #10 Can, #2825
6  ounce(s)
Water, Municipal, Mississippi
1  cup(s)
Base, Beef, Low Sodium, #2500
1  teaspoon(s)
Eggs, Whole, Fresh, #1318
8  egg(s)
Cereal, Oatmeal, Quick, WGR, #2123
1  pound(s)
Milk, Dry, Nonfat Powder, #2019
2 1/4 ounce(s)
Beef, Ground, 80/20, #1001
7  pound(s) + 14  ounce(s)
Onions, Yellow, Diced 1/4", Raw, #4009
9  ounce(s)
Celery, Fresh, Diced, #4005
1  pound(s)
Spice Blend MS, Italian, No Salt, #2734
1/4 cup(s) + 2  tablespoon(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:
Conventional oven: 325 degrees F for 45 minutes.
Convection oven: 300 degrees F for 50 minutes.

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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Nutrients Per Serving
Calories
207
Carbohydrates
8.24 g
Dietary Fiber
1.34 g
Protein
18.40 g
Sodium
109.22 mg
Total Fat
10.82 g
Sat. Fat
4.06 g
Trans Fat
0.00 g