Chef Inspired Swedish Meatballs with Ultimate White Cheese Sauce

Yield: 25 servings | Serving Size: 1 cup pasta, 4 meatballs, 3 ounces cheese sauce
Child Nutrition: 3 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Ingredients

  • 1 1/2 teaspoons | White ground pepper
  • 1/8 teaspoon | Ground nutmeg
  • 1 1/2 teaspoons | Worcestershire sauce
  • 3 pounds 2 ounces | Whole grain dry rotini pasta

Preparation

STEP 1

Heat meatballs in combi oven at 400°F with 40% moisture for 12 to 15 minutes until temperature reaches 165°F.

CCP: Heat to 165°F for at least 15 seconds

STEP 2

Combine cheese sauce with skim milk, parsley, pepper, nutmeg and Worcestershire sauce and heat until a minimum temperature of 165°F is reached.

CCP: Heat to 165°F for at least 15 seconds

STEP 3

Combine sauce and meatballs together and hold for hot service at 135°F or higher.

CCP: Maintain hot food at 135°F or above

STEP 4

Follow manufacturer's directions to prepare pasta, hold warm.

STEP 5

Portion 1 cup pasta and ladle 4 meatballs with 3 oz. cheese sauce.

Recipe inspired by Chef Spencer Fischer at Eastern Carver County Schools


Nutritional Information

  • Serving Size1 cup pasta, 4 meatballs, 3 ounces cheese sauce
  • Calories425 calories
  • Fat 16 grams
  • Sat. Fat 7 grams
  • Trans Fat grams
  • Cholesterol 60 milligrams
  • Sodium 765 milligrams
  • Carbohydrates 47 grams
  • Dietary Fiber 6 grams
  • Sugars grams
  • Protein 25 grams
  • Vitamin A 161 IU
  • Vitamin C 1 mg milligrams
  • Calcium 308 milligrams
  • Iron 1.9 milligrams

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