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 Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources