Ingredients
20 lb. turkey meatballs*
12 lb. 8 oz. spaghetti, whole grain rich or ramen noodles, whole grain rich
1 1/2 cups granulated garlic
1 cup onion powder
2 cups dehydrated onions
1/4 cup coriander, dried, ground 1/2 cup ginger, dried, ground
7 gal. 1 qt. chicken broth, low sodium
7 lb. mung bean sprouts, fresh
1 lb. 9 oz. green onions, fresh, thinly sliced
12 1/2 oz. Thai basil leaves, fresh, whole
12 1/2 oz. cilantro, fresh, leaves
2 cups 2 tsp. hoisin sauce, prepared
2 cups 2 tsp. sriracha sauce, prepared
9 limes, fresh, cut into 12 slices
1 lb. 9 oz. jalapeños, fresh, seeded, sliced
Instructions
- Cook pasta according to manufacturer’s directions.
- Prepare Seasoning Blend: In a bowl, mix granulated garlic, onion powder, dehydrated onions, coriander and ginger.
- Bloom Seasonings & Prepare Broth: Heat stockpot or kettle on medium heat. Add seasoning blend. Stir constantly for 4-5 minutes to lightly toast seasonings. Immediately add chicken broth. Bring to a boil, stirring often. Reduce heat. Heat to 165°F or higher for 15 seconds. CCP: Hold at 140°F or higher.
- Bake Meatballs: Place 1-bag meatballs in a single layer on a full sheet pan lined with parchment paper. Bake for 10 minutes. Shake parchment paper to toss meatballs and turn and rotate onto different racks. Bake for 10 more minutes or until 165°F. CCP: Hold at 140°F or higher.
- Steam Mung Bean Sprouts: Place mung beans in 2″ perforated steamtable pans lined with 4” steamtable pans. Steam for 3-5 minutes or until vegetables reach 145°F. CCP: Hold at 140°F or higher.
- Prepare Pho: In a bowl add 1 cup (8 fl. oz. spoodle) noodles and 1 cup (8 fl. oz. spoodle) seasoned broth. Top with six meatballs (6 fl. oz. spoodle) and 1/4 cup (2 fl. oz. spoodle) mung sprouts. Drizzle with 1 tsp. hoisin sauce and 1 tsp. sriracha sauce. Top with three leaves Thai basil and three leaves cilantro, two slices jalapeño and 2 Tbsp. (1 fl. oz. spoodle) green onions. Serve with a lime slice on the side.
Notes & Comments
*Notes: Butterball Turkey Meatballs can be used in this recipe.
Source
- Recipe and Photo: Butterball Foodservice
- Nutrition and Meal Pattern Analyses: Chef Rebecca Polson, CC, SNS