LENTIL “MEATBALLS”
YIELD: 30 Servings SERVING SIZE: 4 oz. or 2 meatballs SOURCE: Jason Tepper, Executive Chef at Alexandria City Public Schools in VA
LENTIL “MEATBALLS” INGREDIENTS
WEIGHT
Fully Cooked Lentils
3 ¾ lb.
MEASURE
Flour, Whole Wheat
3 c.
Tomato Paste
1 c.
Spice, Onion Powder
2 tbsp.
Spice, Garlic Powder
2 tbsp.
Gluten Free Tamari Soy Sauce, Kikkoman
½ c.
Ketchup, Tomato, RedGold
2 c.
Sugar, Brown, Light
1 ½ c. packed
INSTRUCTIONS
CREDITING & NUTRITION
1. Preheat oven to 375F and lightly grease hotel pan.
Meal Component Crediting:
2. In a large mixing bowl, combine the drained lentils, flour, onion, garlic, tomato paste, soy sauce. Mix well until all the ingredients are evenly combined and let rest for a few minutes to bind ingredients together well.
1.5 oz. eguivalent Meat/Meat Alternate
3. Scoop 60 balls with a #12 scoop disher, transfer “meatballs” to pan.
Calories
163.272
Total Fat
0.488gm
4. In a bowl, whisk together the ketchup and brown sugar to make the glaze. Spread the glaze evenly over the top of the lentil “meatballs”.
Saturated Fat
0.220gm
5. Bake covered in the preheated oven for 20 minutes, or until firm, then uncover and continue baking for 10-12 minutes until dark red on top. Not covering at the beginning will make the glaze topping burn.
Sodium
318.933mg
Total Carbohydrates
37.050gm
Nutrition Facts:
Trans Fat Cholesterol
0.000mg
Dietary Fiber
3.114gm
Total Sugars
15.626gm
Added Sugars
12.125gm
Protein
5.675gm
Saturated Fat % of Calories
1.210%
Added Sugar % of Calories
38.282%
Allergens: Gluten, Wheat
CORNBREAD
YIELD: 32 Servings SERVING SIZE: 1 Piece SOURCE: Cady Molloy, FSD at Dartmouth Public Schools in MA
CORNBREAD (DRY MIX) INGREDIENTS
WEIGHT
Whole Wheat Flour
15 oz.
Cornmeal, Quaker
15 oz.
Sugar, Domino
6 oz.
MEASURE
Baking Powder
2 tbsp.
Baking Soda
2 tsp.
Salt
1 tsp.
CORNBREAD (WET INGREDIENTS) INGREDIENTS
WEIGHT
MEASURE
Canned Corn
1 qt.
Oil, Canola
1 ½ c.
Milk, Soy, Original, Shelf Stable, 12/32 fl. oz., Silk
1 c.
Water, Tap
½ c.
Apple Cider Vinegar, 1 Gallon, Admiration
3 tbsp.
INSTRUCTIONS
CREDITING & NUTRITION
Prep Ahead: Make the dry mix in advance. Dry mix can be prepped in bulk and stored.
Meal Component Crediting: 1.5 oz. eguivalent grains (WG-rich)
1. Preheat the oven to 350F. 2. Thoroughly spray 4" hotel pans with pan spray. You will need 1 pan per batch.
Nutrition Facts: Calories
230.013
3. Use a digital scale to weigh out dry mix in a large mixing bowl.
Total Fat
11.209 gm
Saturated Fat
0.780gm
4. Drain canned corn, do not rinse. Use an immersion blender to blend canned corn until it is smooth.
Trans Fat
0.041gm
Cholesterol
0.000mg
5. In a large mixing bowl, add all wet ingredients: corn, oil, milk, water, and apple cider vinegar. Whisk together.
Sodium Total Carbohydrates
27.526gm
6. Add the wet ingredients to the dry ingredients
Dietary Fiber
2.529gm
Total Sugars
5.967gm
Added Sugars
5.430gm
Protein
3.159gm
Saturated Fat % of Calories
3.087%
Added Sugar % of Calories
9.443%
7. Use a rubber spaatula to gently mix together. Do not over mix, but make sure all of the dry mix is absorbed in the batter. 8. Bake cornbread for 50 minutes. 9. Remove from oven and let cool. 10. Use a pastry wheel to cut into 32 pieces - 8x4.
Allergens:
11. Serve warm, or bag bread and freeze for future use.
Gluten, Wheat
230.203mg