Recipes from Home: Meatballs & Spaghetti Sauce

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

Brian Vetter, executive chef, University of Wisconsin, Milwaukee, says: I learned to cook from my father. I remember spending time in the kitchen on this spaghetti sauce and meatballs recipe. I would mix this with my hands and help him roll the meatballs. He usually took care of every meal—breakfast, lunch and dinner—throughout my childhood and all special events we had. I truly believe my father wanted me to mix the meatballs with my hands because he didn't want to, because of the extreme cold of the eggs, meat and milk in the product.

Ingredients

Meatballs:
Yield: 12 1½-oz. meatballs

1 lb. mixture of ground veal, ground chuck and ground pork
1½ cup Italian-seasoned bread crumbs
2 large cloves garlic
2 eggs
½ cup milk
2 tsp. salt
¼ tsp. pepper
¼ cup grated Parmesan cheese
¼ cup olive oil

Spaghetti Sauce:
Yield: 16 oz.

8 oz. tomato paste
16 oz. water
1 ½ tsp. salt
½ tsp. pepper
1 ½ tbsp. sugar
1 large onion, finely diced
3 cloves garlic, finely diced
3/4 tbsp. dried Italian seasonings (oregano, basil, parsley)

Steps

1. For meatballs: In large mixing bowl mix all ingredients until thoroughly incorporated.

2. Roll mixture into ping pong-sized balls and fry on stove until meatballs begin to turn lightly brown. Finish in 350°F oven until fully cooked.

3. For sauce: In saucepan, mix all ingredients together and slowly simmer for approximately 30 to 45 mins. Taste and adjust seasonings as needed.

4. Place fully cooked meatballs in sauce and slowly simmer for 20 to 30 mins.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources