Charcuterie & Forcemeats · Volume 1 · SUB-CHC-006
Lamb Meatballs
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
Specification
- Yield
- 320 ea
- Yield basis
- CALCULATEDCalculated from components — no cooking or reduction loss applied
- Cost / ea
- $0.3526
- Batch cost
- $113
Allergens · declared affirmatively, inherited by ingredient ID
WheatEggs
Wheat — enters via Bread crumbs (Lamb Meatballs)
Eggs — enters via Egg, large, whole (Lamb Meatballs)
Cost provenance · 2 levels deep · computed at build, never stored
- Ground lamb9,072 g$89.00
- Roma tomato, case18,144 g$39.36
- Extra virgin olive oil470 ml$4.14
- Garlic, peeled130 g$1.04
- Kosher salt140 g$0.33
- Sugar, granulated55 g$0.06
- Smoked paprikato taste—
- Red bell pepper550 g$2.99
- Shallot250 g$1.62
- Garlic, peeled130 g$1.04
- Extra virgin olive oil118 ml$1.04
- Tomato paste130 g$0.40
- Bread crumbs60 g$0.22
- Egg, large, whole6 ea$1.29
- Parsley, bunch2 ea$1.00
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Cook the vegetable base; cool fully. Paddle with lamb, egg, crumbs — do not overmix.
- Scoop 1 oz; fry 45 seconds to set; braise at 250°F in the tomato sauce 2½ hours.
Wheat and egg enter at this level (crumbs, egg); the plate above inherits them. The braising sauce brings its own tree.