 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | small | Large Yellow Onions, Chopped | 1/2 | tablespoon | soybean oil | 7/8 | tablespoon | flour, bread, enriched | 1/2 | cup (8 fl oz) | water, very warm 120 | 1/3 | cup | tomato paste | 1/4 | tablespoon | granulated sugar | | teaspoon | garlic powder | 2 1/4 | dash | salt | 2/3 | dash | black pepper | 1/4 | cup (8 fl oz) | cold water | 2 1/4 | tablespoons | Rice, white, long-grain, parboiled, dry, enriched | 1 7/8 | Usda default (100 gm - 4 oz) | Beef, ground, 85% lean meat / 15% fat, raw | 2/3 | large | eggs | 1/3 | slice, large (1/4" thick) | Large Yellow Onions, Chopped | 1 1/3 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1/8 | teaspoon | garlic powder | 1/4 | teaspoon | salt | 1/4 | teaspoon | Worcestershire sauce |
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Steps
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Sequence
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Step
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| | 1 | PAN: 18 BY 26 INCH ROASTING PAN TEMPERATURE: 375 F.OVEN
12 BY 30 BY 2 1/2 INCH STEAM TABLE PAN
PREPARATION INSTRUCTIONS:
THAW BEEF UNDER REFRIGERATION.
CHOP DRY ONIONS BEFORE MEASURING. DEHY ONIONS MAY BE USED, REF A01100.
CHOP PEPPERS BEFORE MEASURING. DEHY PEPPERS MAY BE USED, REF A01100.
PREPARED TOMATO SAUCE MAY BE USED FOR TOMATO SAUCE IN STEP 1.
FINELY CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED REFERENCE A01100.
MELT SHORTENING TO MEASURE. SALAD OR OLIVE OIL MAY BE SUBSTITUTED.
SIFT FLOUR BEFORE MEASURING
CANNED TOMATO JUICE CONCENTRATE MAY BE SUBSTITUTED FOR TOMATO PASTE
INCREASE QUANTITY SLIGHTLY.
A. SAUTE ONIONS IN SHORTENING IN STEAM-JACKETED KETTEL OR STOCK POT 5
MINUTES OR UNTIL TENDER.
B. ADD FLOUR TO SAUTEED MIXTURE; STIR UNTIL WELL BLENDED. COOK 5 MINUTES.
C. COMBINE WATER, TOMATO PASTE, SUGAR, SALT, PEPPER, RED PEPPER, AND GARLIC
POWDER. ADD TO FLOUR-ONION MIXTURE.
D. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES.
SET ASIDE FOR USE IN STEP 6. | | 2 | COOK RICE: COMBINE RICE, WATER, AND SALT. ADD OIL.
BRING TO A BOIL, STIRRING OCCASSIONALLY.
COVER TIGHTLY AND SIMMER 20 TO 25 MINUTES. DO NOT STIR.
COOL. | | 3 | THOROUGHLY COMBINE COOLED RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT,
EGGS, GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX. | | 4 | SHAPE INTO PORCUPINE BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1 NO. 8 SCOOP).
NOTE: THE NUMBER OF PORCUPINE BALLS WILL BE TWO(2) TIMES THE NUMBER OF
SERVINGS BEING PREPARED. | | 5 | PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL
BROWN (165 F INTERNAL TEMP). DRAIN OR SKIM OFF EXCESS FAT. | | 6 | PLACE APPROXIMATELY 40 MEATBALLS IN EACH STEAM TABLE PAN. POUR 8 1/3
CUPS SAUCE OVER BALLS IN EACH PAN. | | 7 | COVER, BAKE 45 MINUTES OR THOROUGHLY HEATED.
CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT), 15 MINUTES IN STEP 5.
30 MINUTES OR UNTIL DONE IN STEP 7. |
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