Turkey Meatballs with Tangy Tomato Sauce or Beef Meatballs with Tangy Tomato Sauce
Portion Size: 4 oz., (4 meatballs)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup brown sugar | |
| ¼ cup apple cider vinegar | |
| 2 teaspoons ground cumin | |
| 1 teaspoon paprika | |
| 2 (14.5 oz.) can tomatoes sauce | Use no added salt |
| 2 ½ pounds lean ground turkey | (or beef) |
| 1/3 cup dried breadcrumbs | Or 1/3 cup rolled oats |
| 1 Tablespoon chili powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine brown sugar, vinegar, cumin, tomatoes and paprika in a small bowl | |
| 2 | Combine turkey, breadcrumbs and chili powder in a large bowl. Using wet hands shape into 1 “ meatballs | |
| 3 | Heat a large skillet over medium high heat. Lightly coat pan with cooking spray. | |
| 4 | Add meatballs; cook 2 minutes, turning to brown on all sides. | Cook until internal temperature reaches 165 °F. with a 3- minute rest. |
| 5 | Add tomato sauce mixture to pan. Bring to a simmer. Cover, reduce heat and simmer for 10 minutes. |
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours). Always wash hands and wash and sanitize counter tops utensils and containers between steps when working with raw meat.
Special Diets:
Texture Modified Diets:
Soft & Bite Size: (aka Bite size) Food particle size ½ inch (~width of standard fork) Food must be moist. Cut foods with a knife to a ½” particle size prior to mixing meatballs with sauce. Moisten with broth as needed.
Chopped: Food particle size ¼ inch (~ ½ width of standard fork) Food must be moist. Chop foods with a knife to 1/4” particle size prior to mixing meatballs with sauce. Moisten with broth as needed.
Minced and Moist:(aka Minced/Mechanical Soft/Ground) Food particle size 1/8 inch (fits through prongs of standard fork) Food must be moist. Use a food processor to grind food particles into 1/8 inch prior to mixing meatballs with sauce. Moisten with broth as needed.
Pureed: Smooth and cohesive. Use a food processor to puree to a smooth consistency. Foods are processed by grinding and then pureeing them. May add broth or sauce to puree. Do not add to much liquid. Puree should still hold its shape. Must not be firm or sticky. Puree foods while still hot. Appearance should be smooth like pudding. Serve ½ c. puree meatballs topped with puree sauce.
Therapeutic Modified Diets:
Lowfat: No changes needed
Diabetic/No added Sugar/No Conc. Sweets/Calorie Controlled: No changes needed
Bland: Omit vinegar, cumin, paprika, tomato sauce and chili powder
Liberal House Renal: Omit tomato sauce and vinegar. Season meatballs with cumin, paprika and chili powder. Omit bread crumbs
No Added Salt: No changes needed
2 Gram Sodium: Omit tomato sauce. Add fresh tomato in place of tomato sauce.
Gluten Free: No bread crumbs. Use gluten free rolled oats or gluten free bread crumbs. Prepare separately to prevent cross contamination.
Allergy Alerts: When an “X” is present, this indicates the allergen is present.
Always read all food labels to ensure allergens are not present.
| Wheat | Milk | Eggs | Fish Shellfish | Soy | Peanuts/Nuts | Other |
| X |
Key: SF= Salt Free D= Diet or Sugarfree LF = Lowfat FF = Fat Free GF = Gluten Free
