Spanish Meatballs

Updated at: Fri, 21 Jun 2024 11:26:10 GMT

Step 1

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 2

CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use different sanitized cutting boards between prepping meats & vegetables.

Step 3

1. Bake off premade meatballs per manufacturer's directions. Drain off as much fat as possible.

Step 4

2. In a large pot, sauté onions until tender. Add salt, prepared meatballs and vegetables to the pot. Cover vegetables/meat with hot water; bring to a boil; cover & simmer about 20 minutes or until vegetables are tender; drain vegetables well saving liquid to use as needed for gravy.

Step 5

3. Combine flour & cold water; shake or mix until smooth. Add to meat & juice; cook & stir over medium heat until thickened & smooth. Add as much vegetable liquid as necessary for a medium thick gravy.

Step 6

4. Add drained vegetables to meat & gravy; mix lightly. Cover & heat to final cooking temperature.

Step 7

CCP--Final Cooking Temperature must reach >165 * F. for at least 15 seconds.

Step 8

CCP: Maintain 135*F or above.

Step 9

CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours.

Step 10

CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.

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