Abuelas Meat Balls
By Brandon C. and Nancy F. from South Middle School, Newburgh NY.
Description
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
| Calories | 286 |
| From Fat | 35% |
| From Saturated Fat | 8.65% |
| From Sugar | 1% |
| Sodium | 357.24mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Ground Beef 85/15 | 1 lb | 10 lb |
| barley | 1/2 cup | 2 cup |
| milk 1% | 2 0z | 1/3 cup |
| onions, chopped | 1/8 cup | 1 cup |
| garlic, chopped | 1/2 clove | 5 cloves |
| peppers, red and green, roasted, canned #10 | 1/8 can | 1/3 can |
| whole wheat bread | 3 slices | 10 slices |
| olive oil | 1/8 cup | 1/2 cup |
| Vinegar, cider | 1 tbsp | 1/4 cup |
| tomato sauce base, #10 can | 1/4 can | 1 1/2 cans |
| Garlic Roasted | 1 clove | 3 heads |
Preparation
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.
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