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Spaghetti with Meatballs (Ground Beef)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 039 01
SPAGHETTI WITH MEATBALLS (GROUND BEEF)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
500 cal
66 g
31 g
13 g
87 mg
1590 mg
97 mg
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
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
ONIONS,FRESH,CHOPPED
SUGAR,GRANULATED
7 oz
1 cup
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
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
BAY LEAF,WHOLE,DRIED
3/8 oz
12 lf
BEEF,GROUND,BULK,RAW,90% LEAN
20 lbs
2-1/3 lbs
1 qts 2-5/8 cup
2-5/8 lbs
ONIONS,FRESH,CHOPPED
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 500 cal |
| Carbohydrates: | 66 g |
| Protein: | 31 g |
| Fat: | 13 g |
| Cholesterol: | 87 mg |
| Sodium: | 1590 mg |
| Calcium: | 97 mg |
| 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 | |
| BAY LEAF,WHOLE,DRIED | 3/8 oz | 12 lf | |
| BEEF,GROUND,BULK,RAW,90% 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence