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Swedish Meatballs (Ground Beef)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 041 00
SWEDISH MEATBALLS (GROUND BEEF)
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
244 cal
11 g
23 g
12 g
84 mg
753 mg
30 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,SLICED
2 lbs
1 gal 2-1/2 qts
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
WATER,WARM
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
10-3/4 oz
1-1/4 cup
SALT
1-1/4 oz
2 tbsp
NUTMEG,GROUND
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/4 tsp
ALLSPICE,GROUND
1/8 oz
1/4 tsp
BEEF,GROUND,BULK,RAW,90% LEAN
20 lbs
ONIONS,FRESH,CHOPPED
11-1/4 oz
2 cup
12-1/2 oz
2 gal 1/2 qts
BEEF BROTH
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
WATER
2-5/8 lbs
1 qts 1 cup
NUTMEG,GROUND
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1/8 oz
1/8 tsp
GARLIC POWDER
PAPRIKA,GROUND
1/4 oz
1 tbsp
Method
1
Place bread in mixer bowl; mix at medium speed 5 minutes or until crumbs are formed.
2
Reconstitute milk.
3
Blend in eggs, salt, nutmeg, pepper, and allspice. Pour over bread; mix at low speed 1/2 minute; let stand 10 minutes.
4
Add beef and onions to bread mixture. Mix at low speed 1 minute. Do not over mix.
5
Shape into 300 balls weighing 1-1/3 ounces; place 100 meatballs on each sheet pan.
Using a convection oven, bake at 350 F. on high fan, closed vent 8-10 minutes or until browned and done. CCP: Internal
6
temperature must reach 155 F. or higher for 15 seconds. Remove meatballs to steam table pans. CCP: Hold at 140 F. or higher for
use in Step 10.
7
Prepare stock according to package directions.
Combine flour and water, stirring until smooth; add to stock, bring to a boil; reduce heat; simmer 10 minutes or until thickened,
8
stirring constantly.
9
Add nutmeg, pepper, and garlic powder; stir well.
10
Pour 2-3/4 quarts gravy over meatballs in each pan.
11
Using a convection oven, bake at 350 F. 15 minutes or until heated thoroughly on high fan, closed vent. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
12
Sprinkle each pan with 1 teaspoon paprika before serving. CCP: Hold for service at 140 F.



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Swedish Meatballs (Ground Beef)

Yield: 100 Portion: 3-1/2 Ounces
Calories: 244 cal
Carbohydrates: 11 g
Protein: 23 g
Fat: 12 g
Cholesterol: 84 mg
Sodium: 753 mg
Calcium: 30 mg

Ingredient Weight Measure Issue
BREAD,WHITE,SLICED 2 lbs 1 gal 2-1/2 qts
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
WATER,WARM 2 lbs 3-3/4 cup
EGGS,WHOLE,FROZEN 10-3/4 oz 1-1/4 cup
SALT 1-1/4 oz 2 tbsp
NUTMEG,GROUND 1/8 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
ALLSPICE,GROUND 1/8 oz 1/4 tsp
BEEF,GROUND,BULK,RAW,90% LEAN 20 lbs
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
BEEF BROTH 2 gal 1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
WATER 2-5/8 lbs 1 qts 1 cup
NUTMEG,GROUND 1/4 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
PAPRIKA,GROUND 1/4 oz 1 tbsp

Method:
1
Place bread in mixer bowl; mix at medium speed 5 minutes or until crumbs are formed.
2
Reconstitute milk.
3
Blend in eggs, salt, nutmeg, pepper, and allspice. Pour over bread; mix at low speed 1/2 minute; let stand 10 minutes.
4
Add beef and onions to bread mixture. Mix at low speed 1 minute. Do not over mix.
5
Shape into 300 balls weighing 1-1/3 ounces; place 100 meatballs on each sheet pan.
Using a convection oven, bake at 350 F. on high fan, closed vent 8-10 minutes or until browned and done. CCP: Internal
6
temperature must reach 155 F. or higher for 15 seconds. Remove meatballs to steam table pans. CCP: Hold at 140 F. or higher for
use in Step 10.
7
Prepare stock according to package directions.
Combine flour and water, stirring until smooth; add to stock, bring to a boil; reduce heat; simmer 10 minutes or until thickened,
8
stirring constantly.
9
Add nutmeg, pepper, and garlic powder; stir well.
10
Pour 2-3/4 quarts gravy over meatballs in each pan.
11
Using a convection oven, bake at 350 F. 15 minutes or until heated thoroughly on high fan, closed vent. CCP: Internal
temperature must reach 155 F. or higher for 15 seconds.
12
Sprinkle each pan with 1 teaspoon paprika before serving. CCP: Hold for service at 140 F.

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/swedish_meatballs_ground_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence