Turkey Meatballs
Time: 35 minutes.
Portions: 71.
Calories: 520.
Ingredients:
White bread, 27 oz.
Milk, 72 oz.
Turkey, ground, 18 lb.
Parsley, fresh, minced, 0.5 oz.
Rosemary, fresh, minced, 1.8 oz.
White onion, small diced, 21.6 oz.
Garlic, fresh, minced, 1.8 oz.
Parmesan cheese, grated, 30.6 oz.
Black pepper, cracked, 3.6 oz.
Salt, Kosher, 1.8 oz.
Egg, whole, 32 oz.
Trio Turkey Gravy Mix, 142 oz.
Method:
1. Pre-heat convectional oven to 350°F.
2. In large mixing bowl combine bread and milk, soak 5 minutes. Squeeze out excess milk.
3. In large electric mixer fitted with the paddle attachment combine bread mixture, turkey, parsley, rosemary, onions, garlic, cheese, pepper and salt; mix until well blended.
4. Pre-heat sauté pan over medium high heat.
5. Use a #20 (2 oz.) scoop and portion turkey mixture into meatballs.
6. In sauté pan over medium heat, brown meatballs on all sides, once browned transfer meatballs to a full sheet pan and place in pre-heated oven, bake 6 minutes, or until center reaches 160˚F.
7. Ladle 2 oz. Turkey Gravy over 3 meatballs.
8. For possible serving suggestions; serve meatballs over a bed of steamed spinach and caramelized onions.