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usda-iqf-mushrooms

Yield: 156 Servings
Serving Size: 3 meatballs, 2.59 oz. or 75 grams
Meal Equivalencies: 1.5 oz. eq. meat/meat alternate
HACCP Process: Same Day Service

Ingredients:
20 Pounds Grass-Fed Ground Beef, 80/20
7 Pounds USDA IQF Mushrooms, Diced, Frozen, Material #110421
2 CUP Sriracha Hot Chili Sauce
1 Cups Lite Asian Sesame Dressing
1 CUP Soy Sauce, Lower Sodium
1 CUP Fresh Minced Garlic
1 CUP Dehydrated Onion Flakes
1 CUP Lightly Dried Ginger
1/2 CUP Lightly Dried Cilantro
1/2 CUP Lightly Dried Basil
1 Quart Sweet Thai Chili Sauce
1 OZ Pan Spray

Two Days Prior to Day of Service: Prep: Pull ground beef from freezer and place on trays.
Date stamp and place trays of ground beef on bottom shelf in the cooler to thaw.
Wash hands thoroughly.
CCP: Hold below 41°F

Day of Service: Pre Prep: Clean and sanitize workstation.
Prep: pull thawed ground beef from cooler and place at workstation.
Day of Service: Pre-Prep: Clean and sanitize workstation.
Prep: pull thawed ground beef, Asian sesame dressing, Sriracha sauce, soy sauce, lightly dried ginger, basil and cilantro from cooler and place at workstation.
Pull minced onion and garlic from storage and place at workstation.
Wash hands thoroughly.
CCP: Prepare foods at room temperature in two hours or less

Prep: Open beef and place in floor mixer with paddle attached or in large mixing bowl.
Wash hands thoroughly.
Add Asian sesame dressing, Sriracha sauce, soy sauce, lightly dried ginger, basil, cilantro, onion and garlic to the ground beef.
On low, blend seasoning into the meat. Do not overmix.

Prep: Pull IQF Mushrooms from freezer and place at workstation.
Remove and weigh 8 lbs of mushrooms.
Reseal and return case of mushrooms to the freezer, date stamp and note remaining weight in case.
Wash hands thoroughly.
Add frozen IQF mushrooms to the seasoned meat.
On low, fold mushrooms into ground beef.
Blend in for 3 minutes, do not overmix.

Prep: Pull 6 full sheet pans and 1 half pan, place at workstation and spray lightly with pan spray.
Place meatball mix on table to portion out.
Wash hands thoroughly and put on gloves.
Using a #40 disher, scoop meatballs out and place on sheet pans 8 x 10.
Wash hands thoroughly.

Cook: Bake meatballs at 350°F preheated convection oven for 12 minutes or until they reach an internal temperature of 165°F.
CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Prep: Pull Sweet Thai Chili Sauce from cooler and place at workstation.
Spray steam table pans and place meatballs in a single layer in steamtable pans.
Using a pastry brush, glaze meatballs using about ½ TBSP per 3 meatballs or about 1 quart of sauce for all.
Carefully discard fat into appropriate grease trap.

Hold: Cover glazed meatballs and hold above 135°F.
CCP: Hold above 135°F
CCP: Batch cook as necessary to insure best end product and nutritional.

 

Serve: serve 3 Thai Meatballs
Each serving provides 2 oz. eq. m/ma and 1/8 cup other vegetable.
CCP: Hold above 135°F

Production Notes:
Thai meatballs can be served with your favorite Asian sauce with fried rice.
Thai meatballs can be served as an Asian Bowl with your favorite mix ins.
Make one large Thai meatballs using #10 disher.
Serving Notes:
Each serving of 3 Thai meatballs provides 2 oz. eq. meat/meat alternate and 1/8 cup other vegetable.
Each serving of 3 Thai meatballs 3.59 oz. or 102.02 grams.

Nutritional: 

Serving: 3 Thai meatballs, 3.59 oz. or 102.02 grams.
Calories: 197.5; Total Fat: 10.96 g; Saturated Fat: 3.99 g; Total Trans: 0.71 g; Cholesterol: 52.66 mg; Sodium: 309.16 mg; Carbohydrate: 7.28 g;Total Dietary Fiber: 0.38 g; Protein: 16.13 g.
Allergens: Wheat, Soybeans