Swedish Meatballs L.Meat, Fish, and Poultry No.041
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|Yield: 100 Portions Each Portion: 3 Meatball plus 1/2 Cup Gravy|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. and 300 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 5OZ| 1.00 Cup | 1. Reconstitute milk. |
|Milk Powder | | | |
|Warm Water | | 5.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs | 4LB | 2.50 Gal | 2. Pour milk over bread; let |
| | | | stand 5 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 1LB | 3.00 Cup | 3. Saute onions in shortening |
|Shortening, Emulsifi| 4OZ| 0.50 Cup | or salad oil until tender. |
|ed | | | |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 30LB | | 4. Combine bread mixture and |
|Eggs, Large, Brown, | 1LB | 2.00 Cup | sauteed onions with beef, eggs |
|Fresh | | | salt, and pepper. |
|Salt | 8OZ| 0.75 Cup | 5. Shape into balls weighing 2oz |
|Pepper, Black, Groun| | 2.00 Tspn| each (1-No. 16 scoop);place an |
|d | | | equal number in each pan. |
| | | | 6. Bake at 400 F. until browned |
| | | | on all sides. Remove drippings |
| | | | set meat balls aside for use |
| | | | in Step 10. Reserve drippings. |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | 1LB 8OZ| 3.00 Cup | 7. Combine drippings and flour; |
|Flour, All Purpose | 1LB 2OZ| 4.50 Cup | brown lightly over low heat. |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 2.00 Gal | 8. Add stock or water gradually, |
| | | | stirring constantly. Heat to |
| | | | boiling point. Reduce heat; |
| | | | cook 5 minutes or until |
| | | | thickened, stirring constantly |
|--------------------|----------|----------|-----------------------------------|
|Garlic | | 1.00 Tspn| 9. Add garlic,nutmeg,oregano, |
|Nutmeg, Ground | | 1.00 Tspn| salt, and pepper;stir to mix |
|Oregano, Chopped | | 1.00 Tbsp| well. |
|Salt | | 2.25 Tspn|10. Pour 1 gal gravy over meat- |
|Pepper, Black, Groun| | 1.00 Tbsp| balls in each pan. |
|d | | |11. Bake at 300 F. 30 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Paprika, Ground | | 2.00 Tbsp|12. Sprinkle with paprika before |
| | | | serving. |
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NOTE: 1. In Step 3, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped
onions.
2. In Step 3, 2 oz (2/3 cup) dehydrated onions may be used.
See Recipe Card A-11.
3. In Step 8, 8 oz (1 1/4 cups) Soup and Gravy base, beef may
be used. See Recipe Card A-12. Omit salt and season to
taste.
4. In Step 9, 1/4 tsp dehydrated garlic may be used. See
Recipe Card A-17.
5. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. CURRIED MEATBALLS: Follow Steps 1 through 8. In Step 9, add
2 oz (6 tbsp) curry powder. Follow Steps 10 through 12.