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Swedish Meatballs (Precooked Meatballs)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 834 00
SWEDISH MEATBALLS (PRECOOKED MEATBALLS)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
424 cal
12 g
20 g
34 g
67 mg
1576 mg
60 mg
Ingredient
Weight
Measure
Issue
BEEF BROTH
2 gal
FLOUR,WHEAT,GENERAL PURPOSE
1-3/8 lbs
1 qts 1 cup
JUICE,VEGETABLE,CANNED
4-1/4 lbs
2 qts
<1/16th oz
1/8 tsp
PEPPER,BLACK,GROUND
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
MEATBALLS,FROZEN,PRECOOKED,1OUNCE
25 lbs
Method
1 BROWN GRAVY: Prepare 2 gallons broth according to manufacturer's instuctions. Bring to a boil.
2 Dissolve five cups flour in 2 quarts vegetable juice or tomato juice. Mix well to remove all lumps. Add black pepper. Slowly add
flour mixture to broth while stirring rapidly with a wire whip. Simmer 15 minutes.
3 Divide frozen meatballs evenly between two steam table pans. Ladle one gallon brown gravy over meatballs in each pan. Cover.
Bake at 350 F. with fan on for 1 hour. CCP: Internal temperature must reach 140 F. or higher for 15 seconds.
4 CCP: Hold for service at 140 F. or higher. Serve 4-1 ounce meatballs with 2 ounces gravy.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 424 cal |
| Carbohydrates: | 12 g |
| Protein: | 20 g |
| Fat: | 34 g |
| Cholesterol: | 67 mg |
| Sodium: | 1576 mg |
| Calcium: | 60 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF BROTH | 2 gal | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 1-3/8 lbs | 1 qts 1 cup | |
| JUICE,VEGETABLE,CANNED | 4-1/4 lbs | 2 qts | |
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| MEATBALLS,FROZEN,PRECOOKED,1OUNCE | 25 lbs |
| Method: | |
|
1 BROWN GRAVY: Prepare 2 gallons broth according to manufacturer's instuctions. Bring to a boil. 2 Dissolve five cups flour in 2 quarts vegetable juice or tomato juice. Mix well to remove all lumps. Add black pepper. Slowly add flour mixture to broth while stirring rapidly with a wire whip. Simmer 15 minutes. 3 Divide frozen meatballs evenly between two steam table pans. Ladle one gallon brown gravy over meatballs in each pan. Cover. Bake at 350 F. with fan on for 1 hour. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. 4 CCP: Hold for service at 140 F. or higher. Serve 4-1 ounce meatballs with 2 ounces gravy. |
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