K-12
Baked Penne Pasta with Turkey Meat Sauce
Turkey Meatball Pho Noodles
1
Bowl
Serving Size
This recipe was developed and approved by Chef Brenda
Excite students’ taste buds with a Vietnamese cuisine-inspired recipe combining turkey meatballs, pasta, a colorful array of herbs and spices and crunchy mung bean sprouts. It’s a fresh and satisfying lunch that will be the talk of the school.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Spaghetti pasta, whole grain rich (USDA or Commercial) or Ramen noodles, whole grain rich (at least 2 oz eq grain each serving)
50 Portions 6 lb 4 oz
100 Portions 12 lb 8 oz
Granulated garlic
50 Portions ¾ cup
100 Portions 1 ½ cups
Onion powder
50 Portions ½ cup
100 Portions 1 cup
Dehydrated onions
50 Portions 1 cup
100 Portions 2 cups
Coriander, dry, ground
50 Portions 2 Tbsp
100 Portions ¼ cup
Ginger, dry, ground
50 Portions ¼ cup
100 Portions ½ cup
Chicken broth, low sodium
50 Portions 3 gal 2 qts 2 cups
100 Portions 7 gal 1 qt
Mung bean sprouts, fresh
50 Portions 3 lb 8 oz or 3 qt ½ cup
100 Portions 7 lbs or 1 gal 2 qt 1 cup
Green onions, fresh, thin sliced
50 Portions 12 ½ oz or 1 qt 2 ¼ cups
100 Portions 1 lb 9 oz or 3 qt ½ cup
Thai basil leaves, fresh, whole
50 Portions 6 ¼ oz or 3 cups 2 Tbsp
100 Portions 12 ½ oz or 1 qt 2 ¼ cups
Cilantro, fresh, leaves
50 Portions 6 ¼ oz or 3 cups 2 Tbsp
100 Portions 12 ½ oz or 1 qt 2 ¼ cups
Hoisin sauce, prepared
50 Portions 1 cup 1 tsp
100 Portions 2 cups 2 tsp
Sriracha sauce, prepared
50 Portions 1 cup 1 tsp
100 Portions 2 cups 2 tsp
Lime, fresh, cut into 12 slices
50 Portions 5 each
100 Portions 9 each
Jalapenos, fresh, seeded & sliced
50 Portions 12 ½ oz or 100 slices or 200 half slices
100 Portions 1 lb 9 oz or 200 slices or 400 half slices
Directions Show More
- Cook Pasta: 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. Using hot pads hold onto the corners of the parchment paper and shake the meatballs to toss them. Turn and rotate meatballs onto different racks. Bake for 10 more minutes or until 165°F. Heat to 165 °F or higher for 15 seconds. 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. Heat to 145 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
- Prepare Pho: In a bowl add 1 cup (8 fl oz spoodle) noodles, 1 cup (8 fl oz spoodle) seasoned broth, top with 6 meatballs (6 fl oz spoodle), ¼ cup (2 fl oz spoodle) mung sprouts, drizzle with 1 tsp hoisin sauce and 1 tsp sriracha sauce. Top with 3 leaves Thai basil and 3 leaves cilantro, 2 slices (or 4 half slices) jalapeno, and 2 Tbsp (1 fl oz spoodle) green onions. Serve lime slice on the side
Nutrients per Serving Show More
Calories 512 kcal
Saturated Fat 5 g
Trans Fat 0 g
Total Fat 16 g
Cholesterol 48 mg
Calcium 71 mg
Total Dietary Fiber 10 g
Iron 12 mg
Sodium 1,022 mg
Sugars 7 g
Carbohydrate 66 g
Vitamin A 584 IU
Vitamin C 16 mg
Component
Meat/Meat Alt 1.5 oz. eq.
Grain 2 oz. eq.
Fruit 0 cup(s)
Vegetable 3/8 cup(s)
Milk 0 cup(s)
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