Brio’s Meatballs

Tools Needed Prep Production
Mixing Bowl
#16 Scoop Prep Time: 30 minutes
Hotel Pans and Half Pan Lids
Ounce and Pound Scale Shelf Life: 48 hours
Measuring Cups and Spoons Baked: per shift
Batch
Ingredients Weight Measure Weight Measure
Ciabatta Bread 10 oz 20 oz
Buttermilk 15 oz 30 oz
Liquid Eggs 20 oz 40 oz
Celery, finely dice 5 oz 10 oz
Onions, yellow, finely diced 7 1/2 oz 15 oz
Parsley, roughly chopped 5 Tbsp 10 Tbsp
Parmesan/Romano Blend 7 1/2 oz 15 oz
Salt and Pepper Mix 2 1/2 Tbsp 5 Tbsp
Ground Beef 3 3/4# 7 1/2#
Ground Sausage 20 oz 2 1/2#
Blended Oil 6 Tbsp 12 Tbsp
Yield:
Portions:
Storage Container:
Preparation:
1. Wash hands before handling.
2. Cut ciabatta bread into 1/4 inch pieces and place in a mixing bowl.
3. Add buttermilk to the mixing bowl and let the bread soak for 5 minutes.
4. Add eggs, celery, onion, parsley, cheese and salt and pepper to bread mixture, mix well.
5. Place in a food processor in batches, pulse each batch until almost smooth but still lightly textured.
6. Place meat in a mixing bowl.
7. Add pureed mixture in stages and hand mix gently to combine.
8. Transfer to a sanitized container and place wrap directly on the surface of the meat.
9. Refrigerate for at least 2 hours before portioning.
10. Line a full 2” hotel pan with parchment paper and brush with 2 Tbsp of oil.
11. Using a #16 scoop, scoop 2 1/2 oz of mixture and form a ball.
12. Place 18 meatballs in each prepared hotel pan.
13. Place in 350 degree oven, high fan, 18 to 20 minutes of until an internal temperature of 165 degrees.
14. Remove from oven and place in hot box covered with 2 half pan lids.
* Do not over process mixture in food processor, mixture should not be liquefied.
* Meatballs must be mixed by hand, do not use large mixer.
* Unused meatballs must be placed in the walk-in to cool to 41 degrees before reheating.

Tools Needed: Prep Production
Measuring Cups and Spoons
Ounce Scale Prep Time: 15 minutes
Whisk
Shelf Life: 72 hours
Batch
Ingredients Weight Measure Weight Measure
Water 24 oz
Milk, 2% 24 oz
Whole Butter 8 oz
Polenta 13 oz
Heavy Cream 8 oz
Roasted Garlic Pesto 2 Tbsp
Reggiano, grated 1 1/2 oz
Salt and Pepper Mix 1 Tbsp
Yield:
Portions:
Storage Container:
Preparation:
1. Wash hands before handling.
2. In a sauce pot, heat water, milk and butter.
3. Add polenta slowly, whisking constantly to prevent lumps.
4. Bring to a simmer, stirring constantly.
5. Add remaining ingredients, stirring constantly for 1 minute.
6. Transfer to a 2 inch half hotel pan and place in the walk-in to cool to below 41 degrees.
7. Cover, label, date and refrigerate.