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Easily Preserved

Can alter it by making small changes

Delicious Family Recipe

http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=GrMvEnj3twb7UM&tbnid=EzfyiTLM3RkPaM:&ved=0CAgQjRwwAA&url=http://www.deshow.net/movies/cloudy-with-a-chance-of-meatballs-716.html&ei=B52GUdflO4ji8gSt9oCoCA&psig=AFQjCNHxcUg1sETKHF_nUIx5SEBjIz6qAQ&ust=1367862920039767

7/27/2019 Meatballs Project in Food Science

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Mixing bowl Knifes

Cheese Grater

Spoons

Cookie sheet

Parchment Paper

Measuring Cups

Paper TowelsConvection oven

Knife

Storage Container

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1 lb. lean hormonefree beef

1 cup shreddedparmesan

1 cup homemadebreadcrumbs

4-8 large garliccloves (chopped

finely) 2 eggs

2 cups water

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To make breadcrumbsbake 6 slices of bread inoven at 250F until dry. Itcould take anywhere from15-30 minutes

Crumble dry bread andadd 1 Tsp. Dry Parsley, Tsp. Italian seasoning, 2Tbs. dried onion flakes

Add all ingredients but theground beef in a largebowl

Mix into a thin paste andthen add ground beef

Mix evenly

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Preheat cooking oil into skillet

Wet hands form meatballs

Place into heated oil

Once brown place on paper towel to

dry

Then can be added to sauce or

preserved in freezer

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Trial 1:1. toast 6 slices of bread for in oven at 250 degrees for 15-30 min.

2. crush bread crumbs (food processor) finely and add to bowl along with 1tsp. dried parsley, tsp Italian seasoning, 2 tbs. dried onion flakes, 2 eggs,2 cups water, parmesan cheese, and garlic. (everything but beef)

3. mix into a thin paste4. add beef mix all together5. Preheat cooking oil into skillet

6. Wet hands to form meatballs

7. Place meatballs into heated oil

8. Once brown place on paper towel to dry

** These can then be added to sauce or preserved in freezer

** Baked a batch in the convection oven for 15-20 min at 400 degrees =successful!

Turned over halfway

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Trial 2:1. toast 6 slices of bread for in oven at 250 degrees for 15-30

min.

2. crush bread crumbs (food processor) finely and add tobowl along with 1 tsp. dried parsley, tsp Italianseasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cups water,parmesan cheese, garlic, and salt. (everything but beef)

3. mix into a thin paste

4. add beef mix all together5. wet hands to form meatballs

6. add meatballs to parchment paper on pan7. put in the oven at 400 degrees for 15-20 min

flip over at halfway

* Yielded 32 meatballs!

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Trial 3:1. toast 6 slices of bread for in oven at 250 degrees for 15-30

min.

2. crush bread crumbs (food processor) finely and add tobowl along with 1 tsp. dried parsley, tsp Italianseasoning, 2 tbs. dried onion flakes, 2 eggs, 2 cupswater, parmesan cheese, garlic powder, salt, andcayenne pepper . (everything but beef)

3. mix into a thin paste

4. add beef mix all together

5. wet hands to form meatballs6. add meatballs to parchment paper on pan

7. put in the oven at 400 degrees for 15-20 min

** flip over at halfway

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After trial 1 during trial 2:- Added more breadcrumbs

- Added salt, more Italian seasoning, and more onion flakes

- Used less water

- Use no oil

- Fat was drained

- put meatballs in the oven for 15-20 min. at 400 degrees

After trial 2 during trial 3:

- Added garlic powder instead of garlic cloves

- Added cayenne pepper

- continued to bake the meatballs in the oven at 400 for 15-20 min.

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We chose to freeze our meatballs using a

stationary chest freezer

(-20 to -30 degrees Celsius)

Air tight storage containerWhy?

Equipment available

Extend shelf life of product

Maintain shape of meatball Ground beef is commonly frozen, not dried

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Clean hands and gloves used

Hair nets or hats

Dealing with raw meat

Internal temperature at least 160 F

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Crispy outside,

moist inside

Flavorful with a

small kick-Best paired with

noodles and spaghetti

Freezing in

container was anideal preservation

method