Homemade Turkey Meatballs, Pennsylvania State University

Menu Part: 
Cuisine Type: 
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. 


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 


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

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources