Gram, kg and litre amounts are scaled; counted items are not.
Texture options
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AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Finely minced beef meatballs bound with thick, smooth tomato, parsley and parmesan sauce; approximately 50 serves.
Ingredients
3-star beef mince 6300 g
Onions 400 g, for meatballs, peeled and very finely minced
Fine white breadcrumbs 200 g, incorporated as a binder, not a coating
Ground white pepper 20 g
Diced tomatoes 4800 g
Garlic 60 g, crushed
Onions 600 g, for sauce, peeled and finely diced
Brown sugar 100 g
Malt vinegar 70 g
Canola oil 30 g
Continental parsley 1 bunch, stems discarded and leaves incorporated into sauce
Grated parmesan 200 g
Water up to 1000 mL, only as needed
Suitable food thickener, if required, as per manufacturer's instructions; check allergen declaration
Final texture
Soft beef particles no larger than 4 mm, held together by thick smooth sauce; moist, cohesive and non-sticky, without thin liquid separation.
Sauce, gravy & liquid
Thick, smooth tomato-parmesan sauce binds all minced beef particles; no thin liquid may pool around the portion.
IDDSI Level 5 requirements
Pieces no larger than 4mm (fits between fork prongs).
Moist and cohesive, served in thick smooth sauce; no thin liquid.
Holds on a tilted spoon and slides off with little residue.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
The parmesan is to be sprinkled over the top when served if requested. Garnish the dish with finely chopped parsley and serve with spaghetti.
IDDSI testing & verification
Level 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
