PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 300 F. OVEN :
RECONSTITUTE MILK; ADD NUTMEG AND ALLSPICE; STIR TO MIX WELL.
POUR MILK MIXTURE OVER BREAD; LET STAND 15 MINUTES.
COMBINE BREAD MIXTURE, BEEF, VEAL, EGGS, ONIONS, PEPPER AND SALT.
MIX TO BLEND. DO NOT OVERMIX.
SHAPE INTO BALLS WEIGHING 2 OZ EA (1-NO.
SCOOP); PLACE EQUAL AMOUNT IN EACH PAN.
BAKE AT 400 F.
MINUTES OR UNTIL BROWNED ON ALL SIDES. REMOVE MEATBALLS AND DISCARD DRIPPINGS; SET ASIDE FOR USE IN STEP 9.
SPRINKLE FLOUR EVENLY OVER SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE OR STOCK POT OR IN ROASTING PANS ON TOP OF RANGE. COOK ROUX AT LOW HEAT UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVERBROWNING.
RECONSTITUTE SOUP AND GRAVY BASE. ADD TO ROUX, STIRRING CONSTANTLY.
BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
ADD GARLIC, NUTMEG AND PEPPER; STIR TO MIX WELL.
POUR 1¼ GAL GRAVY OVER MEATBALLS IN EACH PAN.
. BAKE AT 350 F.
MINUTES.
. SPRINKLE WITH PAPRIKA BEFORE SERVING. :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED.
NOTE: 3. IN STEPS 5 & 10, IF CONVECTION OVEN IS USED, BAKE AT 350F.
MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: L04101 SERVING SIZE: 3 MEATBALL From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
