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Spaghetti Meat Balls (Precooked Meatballs)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 827 01
SPAGHETTI & MEAT BALLS (PRECOOKED MEATBALLS)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
747 cal
60 g
27 g
45 g
67 mg
2274 mg
167 mg
Ingredient
Weight
Measure
Issue
MEATBALLS,FROZEN,PRECOOKED,1OUNCE
25 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SAUCE,MARINARA,PREPARED
30 lbs
3 gal 2-3/8 qts
GARLIC POWDER
2-3/8 oz
1/2 cup
SEASONING,ITALIAN
1 oz
1/2 cup
SALT
5-1/8 oz
1/2 cup
WATER,BOILING
83-5/8 lbs
10 gal
SPAGHETTI NOODLES,DRY
12 lbs
3 gal 1 qts
OIL,SALAD
1 lbs
2 cup
Method
1 Spray sheet pans with non-stick cooking spray. Divide meatballs evenly between 3 sheet pans. Using a convection oven, bake at
350 F. 25 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds.
2 SAUCE: While meatballs are baking, combine marinara sauce and seasonings in steam kettle or saucepot. Mix well. Bring to a
boil on medium heat. Reduce heat and simmer 5 minutes. CCP: Hold for service at 140 F. or higher.
3 Remove meatballs from oven. Divide meatballs into 2 steam table pans. Ladle 1 gallon marinara sauce over meatballs in each
4 SPAGHETTI: Add salt to boiling water. Quickly scatter spaghetti noodles into boiling water in small batches. This prevents
noodles from sticking together. Stir periodically while adding noodles.
5 Cook spaghetti 8-12 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during
cooking time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately.
Rinse excess starch from pasta with HOT tap water.
6 Divide pasta evenly between steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. Coat pasta with oil. CCP: Hold
for service at 140 F. or higher.
7 Serve 1 cup spaghetti with 4 meat balls and 6 ounces of sauce.



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Spaghetti Meat Balls (Precooked Meatballs)

Yield: 100 Portion: 1-1/2 Cups
Calories: 747 cal
Carbohydrates: 60 g
Protein: 27 g
Fat: 45 g
Cholesterol: 67 mg
Sodium: 2274 mg
Calcium: 167 mg

Ingredient Weight Measure Issue
MEATBALLS,FROZEN,PRECOOKED,1OUNCE 25 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SAUCE,MARINARA,PREPARED 30 lbs 3 gal 2-3/8 qts
GARLIC POWDER 2-3/8 oz 1/2 cup
SEASONING,ITALIAN 1 oz 1/2 cup
SALT 5-1/8 oz 1/2 cup
WATER,BOILING 83-5/8 lbs 10 gal
SPAGHETTI NOODLES,DRY 12 lbs 3 gal 1 qts
OIL,SALAD 1 lbs 2 cup

Method:
1 Spray sheet pans with non-stick cooking spray. Divide meatballs evenly between 3 sheet pans. Using a convection oven, bake at
350 F. 25 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds.
2 SAUCE: While meatballs are baking, combine marinara sauce and seasonings in steam kettle or saucepot. Mix well. Bring to a
boil on medium heat. Reduce heat and simmer 5 minutes. CCP: Hold for service at 140 F. or higher.
3 Remove meatballs from oven. Divide meatballs into 2 steam table pans. Ladle 1 gallon marinara sauce over meatballs in each
4 SPAGHETTI: Add salt to boiling water. Quickly scatter spaghetti noodles into boiling water in small batches. This prevents
noodles from sticking together. Stir periodically while adding noodles.
5 Cook spaghetti 8-12 minutes, or until white center no longer appears when a test noodle is cut in half. Stir frequently during
cooking time. Begin testing for doneness after 8 minutes. Cooking times vary, depending upon noodle size. Drain immediately.
Rinse excess starch from pasta with HOT tap water.
6 Divide pasta evenly between steam table pans. Add 1/2 cup vegetable oil to each pan of pasta. Coat pasta with oil. CCP: Hold
for service at 140 F. or higher.
7 Serve 1 cup spaghetti with 4 meat balls and 6 ounces of sauce.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/spaghetti_meat_balls_precooked_meatballs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence