Swedish Meatballs over Noodles - ICAP

30 min

Prep Time

1 hr 30 min

Cook Time

2 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

20

lb

Beef, ground, 90% lean

10

cup

Bread crumbs, plain

30

each

Egg, raw, large

3/4

cup

Onion, dehydrated, minced

100

oz

Soup, cream of mushroom, canned, low sodium

1

gal

Gravy, beef, low sodium

1/3

cup

Onion, dehydrated, minced

3

lb

Sour cream

7

lb

Pasta, fettuccine, dry

Nutrition Info

218.00 g / 7.79 oz per serving.

Recipe Label

Instructions

**Can use egg noodles or fettuccine noodles


Day Prior to Service:
1. Preheat oven to 400°F.
2. Combine ground beef, bread crumbs, eggs, & first measure of dehydrated onions - mix.
3. Make meatballs using #24 scoop (red) - ensure meat is flush with the scoop.
4. Place meatballs in single layer on baking sheets.
5. Bake for 15-20 minutes.
6. Drain meatballs & place in 4 inch pans.
7. Refrigerate overnight.


Day of Service:
1. Preheat oven to 350°F.
2. Prepare gravy - add cream of mushroom soup, second measure of dehydrated onions, & sour cream.
3. Bake meatballs for 1 hour or until they reach internal temperature of 155°F.
4. Cook noodles according to package directions - drain.
5. Serve 3 cooked meatballs over noodles - top with gravy.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 155 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.