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

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources