| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swedish | 100 | Servings | |
INGREDIENTS
| 5 1/2 | c | WATER; WARM |
| 9 | qt | WATER; HOT |
| 15 | lb | BEEF GROUND FZ |
| 10 | EGGS SHELL | |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 3/4 | ts | GARLIC DEHY GRA |
| 1 | lb | ONIONS DRY |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 1 7/8 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | c | SOUP GRAVY BASE BEEF |
| 1 7/8 | lb | SHORTENING; 3LB |
| 1 | ts | NUTMEG GROUND |
| 1 | tb | NUTMEG GROUND |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | ts | ALL SPICE GROUND |
| 1 | tb | PAPRIKA GROUND |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
15 lb - PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 300 F. OVEN : 1. RECONSTITUTE MILK; ADD NUTMEG AND ALLSPICE; STIR TO MIX WELL. 2. POUR MILK MIXTURE OVER BREAD; LET STAND 15 MINUTES. 3. COMBINE BREAD MIXTURE, BEEF, VEAL, EGGS, ONIONS, PEPPER AND SALT. MIX TO BLEND. DO NOT OVERMIX. 4. SHAPE INTO BALLS WEIGHING 2 OZ EA (1-NO. 16 SCOOP); PLACE EQUAL AMOUNT IN EACH PAN. 5. BAKE AT 400 F. 40 MINUTES OR UNTIL BROWNED ON ALL SIDES. REMOVE MEATBALLS AND DISCARD DRIPPINGS; SET ASIDE FOR USE IN STEP 9. 6. SPRINKLE FLOUR EVENLY OVER SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE OR STOCK POT OR IN ROASTING PANS ON TOP OF RANGE. COOK ROUX AT LOW HEAT UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVERBROWNING. 7. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO ROUX, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY. 8. ADD GARLIC, NUTMEG AND PEPPER; STIR TO MIX WELL. 9. POUR 1 1/4 GAL GRAVY OVER MEATBALLS IN EACH PAN. 10. BAKE AT 350 F. 35 MINUTES. 11. SPRINKLE WITH PAPRIKA BEFORE SERVING. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 3, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. NOTE: 3. IN STEPS 5 & 10, IF CONVECTION OVEN IS USED, BAKE AT 350F. 15 MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: L04101 SERVING SIZE: 3 MEATBALL From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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