Homemade Turkey Meatballs, Pennsylvania State University

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
50 meatballs

A couple of years ago a campus initiative was started at Penn State University, in University Park, to promote healthier eating within residential dining halls. That initiative prompted Corporate Executive Chef of Culinary Support Services Bill Laychur and his team to adjust recipes to make them healthier without sacrificing taste or texture. One example of the initiative in action is found in dining services’ meatball recipe. The team substituted ground beef and pork for turkey. “We test marketed [this recipe] at a conference at our Altoona Campus over rigatoni topped with fresh marinara, sprinkled with fresh shaved Asiago cheese and basil,” Laychur says. “It looked beautiful and we actually almost ran out.” Laychur says because of the response at the conference the recipe has been added to the dining menu for this fall. 

Ingredients

6 lb. + 9 ounces 90/10 ground turkey
10 ½ oz. diced Spanish onions
2 ½ oz. minced garlic
12 ½ oz. grated imported Romano cheese
1 ¼ oz. cups ketchup
5 oz. Grey Poupon mustard
2 cups fresh ground breadcrumbs
6 fresh eggs
3 oz. Worcestershire sauce
1 tbsp. oregano leaves
2 tsp. oregano leaves
1 tbsp. basil leaves
2 tsp. basil leaves
2 tsp. ground black pepper
2 ½ tsp. salt 

Steps

1. In large mixing bowl, combine ground turkey, breadcrumbs and all other remaining ingredients until well blended.

2. Scoop with a 3-ounce scoop to make large meatball and 1 ½-ounce scoop for smaller version. Roll into balls and place on oiled sheet pan.

3. Bake in oven at 325°F or at 275°F in convection oven, until temperature reaches 165°F.

4. Let rest for 10 minutes to drain before placing in sauce or holding separate to serve.

5. Serve meatballs over pasta with marinara sauce. 

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources