SPAGHETTI WITH MEATBALLS (GROUND BEEF)

Ingredients

BAY LEAF,WHOLE,DRIED
3/8 oz
12 lf
BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
TOMATOES,CANNED,DICED,INCL LIQUIDS 26-1/2 lbs 2 gal 3-1/2 qts
TOMATO PASTE,CANNED 9-1/4 lbs 1 gal
WATER 8-1/3 lbs 1 gal
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
SUGAR,GRANULATED 7 oz 1 cup
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
GARLIC POWDER 1 oz 3-1/3 tbsp
BASIL,SWEET,WHOLE,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
THYME,GROUND 1/3 oz 2 tbsp
OREGANO,CRUSHED 5/8 oz 1/4 cup 1/3 tbsp
PEPPER,RED,GROUND 1/8 oz 1/4 tsp
LEAN 20 lbs
ONIONS,FRESH,CHOPPED 2-1/3 lbs 1 qts 2-5/8 cup 2-5/8 lbs
BREADCRUMBS 2-1/8 lbs 2 qts 1 cup
EGGS,WHOLE,FROZEN 12-7/8 oz 1-1/2 cup
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
WATER,BOILING 66-7/8 lbs 8 gal
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
SPAGHETTI NOODLES,DRY 12 lbs 3 gal 1 qts

Method

1 Combine tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, red pepper and bay leaves; mix
well.
2 Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves.
3 Combine beef, onions, bread crumbs, eggs, salt, and pepper; mix lightly but thoroughly.
4 Shape into 300 1-1/3 ounce balls. Place 100 balls on each pan.
5 Using a convection oven, bake 10-12 minutes at 350 F. on high fan, closed vent or until browned. CCP: Internal temperature
must reach 155 F. or higher for 15 seconds. Discard fat. Remove to serving pan. CCP: Hold for service at 140 F. or higher.
6 Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook about 10 to 12 minutes or
until tender, stirring occasionally. Do not overcook. Drain thoroughly.
7 EACH PORTION: 3 meatballs, 3/4 cup sauce, 1 cup spaghetti.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
500 cal 66 g 31 g 13 g 87 mg 1590 mg 97 mg

Portion

1 Cup

Yield

100


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