Turkey Meatball Pho Noodles

Turkey Meatball Pho Noodles

1 Bowl

Serving Size

Excite students’ taste buds with a Vietnamese cuisine-inspired recipe combining turkey meatballs, pasta, a colorful array of herbs and spices and crunchy mung bean sprouts. It’s a fresh and satisfying lunch that will be the talk of the school.

Ingredients Show More

Ingredient

50 Portions

100 Portions

Butterball Turkey Meatballs

50 Portions 10 lb or 2 bags

100 Portions 20 lbs or 4 bags

Spaghetti pasta, whole grain rich (USDA or Commercial) or Ramen noodles, whole grain rich (at least 2 oz eq grain each serving)

50 Portions 6 lb 4 oz

100 Portions 12 lb 8 oz

Granulated garlic

50 Portions ¾ cup

100 Portions 1 ½ cups

Onion powder

50 Portions ½ cup

100 Portions 1 cup

Dehydrated onions

50 Portions 1 cup

100 Portions 2 cup

Coriander, dry, ground

50 Portions 2 Tbsp

100 Portions ¼ cup

Ginger, dry, ground

50 Portions ¼ cup

100 Portions ½ cup

Chicken broth, low sodium

50 Portions 3 gal 2 qts 2 cups

100 Portions 7 gal 1 qt

Mung bean sprouts, fresh

50 Portions 3 lb 8 oz or 3 qt ½ cup

100 Portions 7 lbs or 1 gal 2 qt 1 cup

Green onions, fresh, thin sliced

50 Portions 12 ½ oz or 1 qt 2 ¼ cups

100 Portions 1 lb 9 oz or 3 qt ½ cup

Thai basil leaves, fresh, whole

50 Portions 6 ¼ oz or 3 cups 2 Tbsp

100 Portions 12 ½ oz or 1 qt 2 ¼ cups

Cilantro, fresh, leaves

50 Portions 6 ¼ oz or 3 cups 2 Tbsp

100 Portions 12 ½ oz or 1 qt 2 ¼ cups

Hoisin sauce, prepared

50 Portions 1 cup 1 tsp

100 Portions 2 cups 2 tsp

Sriracha sauce, prepared

50 Portions 1 cup 1 tsp

100 Portions 2 cups 2 tsp

Lime, fresh, cut into 12 slices

50 Portions 5 each

100 Portions 9 each

Jalapeños, fresh, seeded & sliced

50 Portions 12 ½ oz or 100 slices or 200 half slices

100 Portions 1 lb 9 oz or 200 slices or 400 half slices

Directions Show More

  1. Cook Pasta: Cook pasta according to manufacturer’s directions.
  2. Prepare Seasoning Blend: In a bowl, mix granulated garlic, onion powder, dehydrated onions, coriander, and ginger.
  3. Bloom Seasonings & Prepare Broth: Heat stockpot or kettle, on medium heat. Add seasoning blend. Stir constantly for 4-5 minutes to lightly toast seasonings. Immediately add chicken broth. Bring to a boil, stirring often. Reduce heat. Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
  4. Bake Meatballs: Place 1-bag meatballs in a single layer on a full sheet pan lined with parchment paper. Bake for 10 minutes. Using hot pads hold onto the corners of the parchment paper and shake the meatballs to toss them. Turn and rotate meatballs onto different racks. Bake for 10 more minutes or until 165°F. Heat to 165 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
  5. Steam Mung Bean Sprouts: Place mung beans in 2” perforated steamtable pans lined with 4” steamtable pans. Steam for 3-5 minutes or until vegetables reach 145°F. Heat to 145 °F or higher for 15 seconds. CCP: Hold at 140 °F or higher.
  6. Prepare Pho: In a bowl add 1 cup (8 fl oz spoodle) noodles, 1 cup (8 fl oz spoodle) seasoned broth, top with 6 meatballs (6 fl oz spoodle), ¼ cup (2 fl oz spoodle) mung sprouts, drizzle with 1 tsp hoisin sauce and 1 tsp sriracha sauce. Top with 3 leaves Thai basil and 3 leaves cilantro, 2 slices (or 4 half slices) jalapeño, and 2 Tbsp (1 fl oz spoodle) green onions. Serve lime slice on the side

Nutrients per Serving Show More

Calories 512 kcal

Saturated Fat 5 g

Trans Fat 0 g

Total Fat 16 g

Cholesterol 48 mg

Calcium 71 mg

Total Dietary Fiber 10 g

Iron 12 mg

Sodium 1,022 mg

Sugars 7 g

Carbohydrate 66 g

Vitamin A 584 IU

Vitamin C 16 mg

Component

Meat/Meat Alt 1.5 oz. eq.

Grain 2 oz. eq.

Fruit 0 cup(s)

Vegetable 3/8 cup(s)

Milk 0 cup(s)

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