Lentil Meatballs (25 Portions)

T-330-00 Meatless Entree

Green
Moderate
25 Portions
4 meatballs (4 oz)
18 x 26-Inch Sheet Pans (2)
350ºF (177ºC)
42 - 49 min.

INGREDIENTS

ItemMeasureWeightApprox issue

WATER

1 gal

8 lb 5 oz

LENTILS, GREEN, DRY

1-½ qt

2 lb 7 oz

CHEESE, PARMESAN, GRATED

3-¼ cup

13-¼ oz

EGG, LIQUID, WHOLE

1 cup

8-⅔ oz

5 large eggs

BREACRUMBS, PANKO

3-½ cup

8-⅓ oz

ONION, YELLOW, FRESH

1-¾ cup

7-¾ oz

10 oz

GARLIC, PREMINCED IN WATER

¾ cup

4-½ oz

~¼- 2 lb jar

OIL, OLIVE

¼ cup

2 oz

TOMATO PASTE

¼ cup

2 oz

PARSLEY, FRESH

½ cup

1 oz

1-¼ oz

SALT

1 tbsp

0.63 oz

OREGANO, LEAVES, DRY, CRUSHED

1 tbsp + 2 tsp

0.15 oz

BASIL, DRY, CRUSHED

1 tbsp + 1 tsp

0.13 oz

PEPPER, BLACK, GROUND

1 tbsp

0.10 oz

PEPPER, RED, CRUSHED FLAKES

1 tsp

0.07 oz

COOKING SPRAY, NONSTICK

½ oz

DIRECTIONS

Thaw CP: If frozen, thaw eggs under refrigeration at 41°F (5°C).

  1. Prepare all fruits and vegetables in accordance with guideline card A-G-31. Dice onions to a ¼” dice. Roughly chop parsley.
  2. Preheat oven to 350°F (177°C).
  3. In a large stock pot or steam-jacketed kettle, bring water to a boil. Add lentils and simmer for 18 to 20 minutes, until lentils are tender. Drain lentils thoroughly.
  4. Add lentils to mixer bowl. Using a paddle attachment, mix for 1 to 2 minutes on low speed to mash lentils.
  5. Add parmesan cheese, egg, breadcrumbs, onion, garlic, olive oil, tomato paste, parsley, salt, oregano, basil, black pepper and crushed red pepper. Continue to mix for 1 to 2 minutes on low speed until ingredients are thoroughly incorporated.
  6. Using a No. 30 scoop, shape into 100, 1-⅓ oz meatballs. Lightly spray each sheet pan with nonstick cooking spray. Transfer 50 meatballs to each pan.
  7. In an oven, on convection mode, bake at 350°F (177°C) for 22 to 25 minutes. CCP: Internal temperature must reach 135°F (57°F).
  8. Serve immediately or CP: Hold for hot service at 135°F (57°F).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode.  If using other models of combi oven or a convection oven, cook times may vary (Using an older convection oven, you may need to add a few minutes to the cook time to achieve the desired end state for the recipe).
  2. Serving Suggestions: Serve meatballs with traditional accompaniments, like marinara sauce or parmesan cheese.  
  3. This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Milk, and Wheat. As ingredients vary from brand to brand, check all ingredient labels for additional or hidden allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another. 
  4. *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories276
Carbohydrates34 g
Sugars*3 g
Protein18 g
Fat8 g
Saturated Fat3.0 g
Sodium579 mg
Calcium183 mg
Fiber10.8 g
Combat Capabilities Development Command-Soldier Center // U17-238