Abuelas Meat Balls

By Brandon C. and Nancy F. from South Middle School, Newburgh NY.


This is a traditional meatball dish that replaces bread with barley and milk to help create moisture.  Also the pasta sauce is fortified with a modified romesco sauce.

Nutrition Facts

Serving size: 3 oz

From Fat35%
From Saturated Fat8.65%
From Sugar1%


Ingredient 6 servings 50 servings
Ground Beef 85/151 lb10 lb
barley1/2 cup2 cup
milk 1%2 0z1/3 cup
onions, chopped1/8 cup1 cup
garlic, chopped1/2 clove5 cloves
peppers, red and green, roasted, canned #101/8 can1/3 can
whole wheat bread3 slices10 slices
olive oil1/8 cup1/2 cup
Vinegar, cider1 tbsp1/4 cup
tomato sauce base, #10 can1/4 can1 1/2 cans
Garlic Roasted1 clove3 heads


Meat Balls

1) cook barley in water til tender.

2) Strain barley and let cool

3) Place in robot coup and chop just until the starches start to become creamy.

4) Add 1 cup of milk and let set fro 10 min (should have the consistency of porridge.)

5) Place all ingredients in a container and mix until completely incorporated.

6) portion into 1 oz balls and place on a parchment lined sheet pan.

8) Bake in the oven @ 350 degrees and once cooked place them into tomato sauce that has been fortified with romesco sauce.

Pasta Sauce

1) Mix roasted garli, roasted peppers, wheat bread, Oil, Tomatoes, Vinegar and 1/2 gal of water in a blender and blend until smooth.