SPAGHETTI WITH MEATBALLS (GROUND TURKEY)

Ingredients

BAY LEAF,WHOLE,DRIED
3/8 oz
12 lf
TURKEY,GROUND,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,RAW 20 lbs
ONIONS,FRESH,CHOPPED 2-3/8 lbs 1 qts 2-3/4 cup 2-2/3 lbs
BREADCRUMBS,DRY,GROUND,FINE 2-3/8 lbs 2 qts 2 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
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
SPAGHETTI NOODLES,DRY 12 lbs 3 gal 1 qts
WATER,BOILING 66-7/8 lbs 8 gal

Method

1 Combine tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, red pepper, and bay leaves; mix
well. Bring to a boil; reduce heat; simmer 1 hour or until thickened, stirring occasionally. Remove bay leaves.
2 Combine turkey, onions, bread crumbs, eggs, salt, and pepper; mix lightly but thoroughly.
3 Shape into 300 - 1-1/3 ounce balls. Place 100 balls in each pan.
4 Using a convection oven, bake 12-14 minutes at 350 F. on high fan, closed vent or until browned. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Discard fat. Remove to serving pan. CCP: Hold for service at 140 F. or higher.
5 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.
6 EACH PORTION: 3 meatballs, 3/4 cup sauce, and 1 cup spaghetti.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
443 cal 66 g 28 g 8 g 72 mg 1630 mg 110 mg

Portion

1 Serving

Yield

100


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