| Yield 1X: | 327.50 | oz. | Allergens: | ||
| Portion: | 2 | oz. | Dairy, chili, gluten | ||
| Portions: | 163.8 | ||||
| Shelf life: | Freeze | ||||
| Date: | 2.1.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb. | oz./each | lb. | oz./each | |
| Ground Pork | 5.000 | 10.000 | ||
| Ground Beef | 5.000 | 10.000 | ||
| Bacon ends, ground | 2.000 | 4.000 | ||
| Panko | 2.000 | 8.000 | 5.000 | |
| Ricotta | 3.000 | 6.000 | ||
| Eggs (ea) | 16.000 | 32.000 | ||
| Parsley, Chopped (bu) | 4.000 | 8.000 | ||
| Chili Flakes | 0.250 | 0.500 | ||
| Salt | 2.500 | 5.000 | ||
| Black Pepper | 0.250 | 0.500 | ||
| Fennel Seed | 0.500 | 1.000 | ||
| Chicken broth, cold | 1.000 | 8.000 | 3.000 |
Carefully measure and prepare all ingredients. Grind bacon through the medium die, then combine with all remaining ingredients. Mix in the 20 qt. mixer until sticky. Turn out. Portion into 2 oz. balls.
Freeze individually or proceed to the recipe for ricotta meatballs cooked with tomato and basil.