Italian Beef Meatballs
A recipe from Georgia Department of Education School Nutrition
These roasted meatballs are tender, juicy, so flavorful, and delicious! Our recipe provides details for making scratch meatballs ahead of time and in large quantity.
Ingredients:
- 34 lbs Beef, ground 80% lean meat / 20% fat, raw
- 3 qt + 1 1/2 cup Breadcrumbs, panko
- 3 qt Milk, buttermilk, lowfat
- 3/4 cup Oil, olive
- 3/4 cup Garlic, cloves, raw, minced
- 2 lbs Onions, yellow, raw, finely chopped
- 2 1/2 qt Cheese, parmesan, grated
- 30 each Eggs, whole, large, fresh, raw
- 1/2 cup Italian Herb Blend
- 1/3 cup Salt, Kosher
- 3 1/2 tbsp Spice, pepper, black, ground
Steps:
- Gently mix all ingredients together, just until incorporated.
- Using a #40 scoop, portion the meatballs onto parchment lined baking sheet pans.
- Roast meatballs in oven to 400°F for 20 minutes or until internal temperature reaches 155°F.
Take care not to overmix meatballs. Overmixing will result in springy, tough, and dense meatballs.
For a large yield on the meatballs use a paddle and mixer machine.
Cook to 155°F or higher for 15 seconds.
Roasting gives the meatballs a brown, crispy exterior, and juicy interior.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #3 (Complex)
Yield:
800
Portion Size:
4 meatballs
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 260 | cal |
| Saturated Fat: | 7.1 | g |
| Total Fat: | 18.5 | g |
| Sodium: | 298 | mg |
Tips:
- Meatballs can be made in bulk and stored for future use. Simply mix and portion meatballs then freeze, covered, labeled, and dated before roasting.
- Thaw meatballs, as needed, in the cooler and proceed with roasting.
