Page 102 - Café 24-7 recipes

Need to assume most Method:

stores don’t have a

UNOX: PART ONE:

Ingredients: 1. Pour Knorr Napolitana Sauce in pot, slowly bring up

to a gentle simmer. Allow to cook out for 30 mins
Qty Ingredients until colour deepens.
680g Sausage Mince 2. Cool.

40g Diced Onions Side note: Napolitana Sauce will keep up to 21 days so bulk
amounts are more time efficient to cook in bulk.
100g Milk
PART TWO:
1 Egg
1. Crumb bread and chop parsley.
10g Garlic Powder 2. Place all ingredients in mixing bowl on lowest
speed (if planetary mixer use dough hook).
4g Pepper 3. Pipe onto greased trays and cook in UNOX on
“Meatball” setting.
40g Grated Carrots 4. Finish by mixing through ¼ cup Napolitana sauce to

dress the balls.
150g Sliced Bread

¼ Bunch Parsley, chopped TO PORTION/PACKAGE:

¼ Bunch Parsley, chopped for garnish Serve in 500mL Genfac Containers.

Serving Size: 6 100g (1/4 Cup) Knorr Napolitana Sauce, to dress the balls 180g Cheesy polenta
100g Cooked Napolitana Sauce (using a ¼ cup
600g (Use ¼ Knorr Napolitana Sauce, for balls to sit on
Shelf Life: 5 days Cup as a measure to portion)
measure) 6 x Meatballs

Garnish with a generous sprinkling of chopped
parsley. 102