Cook Time: 90 Min.

Serving Size: 3 Each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 300°F

Nutritional Content

Allergens: Garlic; Peppers Bell; AllergenEggs; AllergenMilk; Beef; AllergenWheat; AllergenSoy; Onion;

Tomato

Calories: 230 Kcal

Carbohydrates: 9 g

Protein: 15 g

Total Fat: 15 g

Calcium: 75mg

Sodium: 350 mg

Ingredients

10 Servings

• 2lb Beef, Ground 80-85/20-15 Raw

• 2/3 C Bread

  Crumbs,

  Plain

• 3/4 C Milk, 2%

  Bulk

• 4.8 fl oz Egg, Liquid

• 1/2 tsp Salt, Iodized

• 3 Tbsp, 1 tsp Onion,

  Yellow

• 1/4 tsp Pepper,

  Black

  Ground

• 1 Ea Onion,

  Yellow

• 3 Tbsp, 1 tsp Pepper,

  Green Diced

  Cnd

• 3/4 C Tomato,

  Diced Cnd

• 1/4 tsp Cumin,

  Ground

• 1/8 tsp Garlic,

  Powder

• 1/8 tsp Chili Powder,

  Mild

• 1/3 C Water, Tap

25 Servings

• 5lb Beef, Ground 80-85/20-15 Raw

• 1 1/2 C Bread

  Crumbs,

  Plain

• 2 C Milk, 2%

  Bulk

• 12 fl oz Egg, Liquid

• 1 1/2 tsp Salt, Iodized

• 1/2 C Onion,

  Yellow

• 1/2 tsp Pepper,

  Black

  Ground

• 2.5 Ea Onion,

  Yellow

• 1/2 C Pepper,

  Green Diced

  Cnd

• 2 C Tomato,

  Diced Cnd

• 1/2 tsp Cumin,

  Ground

• 1/4 tsp Garlic,

  Powder

• 1/4 tsp Chili Powder,

  Mild

• 3/4 C Water, Tap

50 Servings

Beef, Ground 85/20-15 Raw 10lbs

Bread Crumbs, Plain 1 1/2 cup

Milk 2% Bulk 1 Qt

Egg, Liquid 24 Floz.

Salt, Iodized 1 TBSP

Onion Yellow (Chopped) 1 Cup

Pepper Green Diced Cnd (Chopped) 1 Cup

Tomato Diced Cnd 1 Qt

Cumin, Ground 1 Tsp

Garlic, Powder 1/2 Tsp

Chili Powder 1/2 Tsp

Water, Tap 1 1/2 Cup

100 Servings

• Beef, Ground 85/20-15 Raw 20lbs

• Bread Crumbs, Plain 1 1/2 Qt

• Milk 2% Bulk 2 Qt

• Egg Liquid 48 Floz

• Salt Iodized 2TBSP

• Onion, Yellow 2 Cups (Chopped)

• Pepper Green Diced Cnd (Chopped) 2 Cups

• Tomato Diced Cnd 2 Qt

• Cumin Ground 2 Tsp

• Garlic Powder 1 Tsp

• Chili Powder, Mild 1 Tsp

• Water, Tap 3 Cups

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

   Preprep: Mince first portion Onion. Mix together ground Beef, Bread Crumbs,

   Milk, Onions and seasonings until well blended. Do not overmix.

   Shape into 1 1/2 oz balls using a level #24 scoop. Place on sheet pan and bake.

   Bake 325F to *internal temp >165F for 15 sec.

2. Combine Onion, Peppers,Tomatoes and spices in blender; blend until smooth.

   Add water. Heat to 165F held 15 secs. Add Meat Balls to Sauce. Serve Meatballs

   with sauce.

3. CCP -- Maintain: >140F or higher for only 4 hrs.

4. CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4

   hrs.

5. CCP -- Reheat: To internal temp of >165F for at least 15 sec within 1 hr - one time

   only.

   
   
   Print Recipe here