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Lorena Garcia's Bravo Pavo Rice Bowl w/Meatballs

Bring Lorena’s incredible Pomodoro sauce to your school over Albondigas de Pavo (Turkey Meatballs) on a bed of veggies and brown rice.

Preparation

  1. Soak bread crumbs in chicken stock.
  2. In a mixer, combine bread crumbs, sofrito and pomodoro sauce until blended.
  3. Add eggs, parsley and cilantro. Mix until blended.
  4. Add ground turkey. Mix on low speed for 3 minutes or until blended. DO NOT OVERMIX.
  5. Portion with level firmly packed No. 16 scoop (¼ cup). Place meatballs on sheet pan (18" x 26" x 1").
  6. Bake: Conventional oven: 375° F for 40 minutes / Convection oven: 350° F for 30 minutes
  7. Heat to 165° F or higher for at least 15 seconds. Drain fat from pans. Hold for hot service at 135° F or higher. Portion 2 meat balls per serving.

 

 

Additional Serving Suggestions

  • Serve in a 20 ounce bowl.
  • Portion brown rice (see "pair with" recipe) with No. 8 scoop (½ cup).
  • Top rice with 2 meatballs and 1/2 cup pomodoro sauce.

1 bowl = 2 M/MA and 1 grain/bread

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Ingredients

Makes 100 servings (2 meatballs/serving)

  • 2 lbs bread crumbs, whole wheat
  • 3 cups low sodium chicken broth
  • 2 cups veggie sofrito (see "pair with" recipe)
  • 2 cups pomodoro sauce (see "pair with" recipe)
  • 9 large eggs OR 1.75 cups liquid eggs
  • ¼ cup parsley, dried
  • ¼ cup cilantro, dried
  • 18 lbs ground turkey

Alternate Option: Use pre-made 1 oz. turkey meatballs and cook in pomodoro sauce at simmer for at least one hour until internal temperature reaches at least 165° F or higher for 15 seconds.