Swedish meatballs (beef a

100 Servings

Ingredients

Quantity Ingredient
5½ cup WATER; WARM
9 quarts WATER; HOT
15 pounds BEEF GROUND FZ
10 EGGS SHELL
5 ounces MILK; DRY NON-FAT L HEAT
¾ teaspoon GARLIC DEHY GRA
1 pounds ONIONS DRY
4 pounds BREAD SNDWICH 22OZ #51
1⅞ pounds FLOUR GEN PURPOSE 10LB
1½ cup SOUP GRAVY BASE BEEF
1⅞ pounds SHORTENING; 3LB
1 teaspoon NUTMEG GROUND
1 tablespoon NUTMEG GROUND
1 tablespoon PEPPER BLACK 1 LB CN
2 teaspoons PEPPER BLACK 1 LB CN
2 teaspoons ALL SPICE GROUND
1 tablespoon PAPRIKA GROUND
2 ounces SALT TABLE 5LB

Directions

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 1¼ 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 (⅔ 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, .

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