Albóndigas Prep
yield
22 kg / 50#
servings
Approx 325 meatballs at avg. 65g each, raw
expiration date
1 day
ADDITIONAL PREP RECIPE
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ingredients
- 10.65kg / 23.5 lb lamb breast, 1/4" grind
- 10.65kg / 23.5 lb lamb chuck, 1/4" grind
- 210 g / kosher salt
- 1kg / 1 loaf filone bread, no crust soaked in milk
- NOTE (if the lamb is lean you'll need to add more bread soaked in milk)
- 300g / 6 whole eggs, beaten
- 1.36kg / 3 large onion, finely minced
- 85g / 3oz garlic cloves, finely minced
- 28g / 1oz / 3 tbsp ground coriander
- 28g / 1oz / 3 tbsp ground cumin
- 40g / 6 T black pepper, coarsely ground
- 20g / 3 white pepper, coarsely ground
- 28g finely minced oregano
- 28g finely minced sage
- 40g finely minced parsley
sourcing
PROCEDURE
- Mix meat and salt by hand.
- Fold in all other ingredients, EXCEPT the eggs, by hand.
- Paddle in the mixer for 1 minute on medium, adding eggs slowly.
- Form into 1.5 oz balls and store in freezer on parchment-lined sheet trays. Single layer of meatballs on a sheet tray.
CRITICAL CONTROL POINT
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