Photo shows the Regular dishHomemade Meatballs — Soft & Bite-Sized
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
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.
Soft beef meatball pieces, no larger than 1.5 cm × 1.5 cm, in smooth tomato 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
Tender, moist meatball pieces no larger than 1.5 cm × 1.5 cm, easily squashed and not springing back, with no separating thin liquid.
Sauce, gravy & liquid
Smooth, sufficiently thick tomato-parmesan sauce that coats the meatball pieces without releasing thin liquid.
IDDSI Level 6 requirements
- Pieces no larger than 1.5cm × 1.5cm for adults.
- Squashes and changes shape under fork pressure and does not return to shape.
- Moist throughout; no thin liquid separating.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
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 6 — Soft & Bite-Sized. Saved on this device only until staff logins are added.
