Turkey Cornbread Southwestern Meatballs made with “JIFFY” Sweet Cornbread & Muffin Mix.
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Sweet Cornbread & Muffin Mix, baked, cubed |
2½ lb | 5 lb |
| Turkey, ground, 20% fat | 10 lbs | 20 lbs |
| Corn, canned, drained, roasted | 2½ cups (13 oz) | 5 cups (1 lb 10 oz) |
| Roasted Red Peppers, canned, minced | 1⅓ cups (15 oz) | 2⅔ cups (1 lb 14 oz) |
| Green Onion, minced | 2/3 cup (2.33 oz) | 1⅓ cups (4.66 oz) |
| Basil Paste | 1 cup (8 oz) | 2 cups (16 oz) |
| Parmesan Cheese, grated | 2½ cups (8.75 oz) | 5 cups (1 lb 1.5 oz) |
| Eggs | 10 | 20 |
| Salt, coarse | 3½ Tbsp | 7 Tbsp |
| Pepper, ground | 3½ Tbsp | 7 Tbsp |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 4 | Stop mixer. Scrape bowl and paddle. |
| 2 | Add ground turkey, roasted corn, roasted bell peppers, green onion, basil paste, parmesan cheese, eggs, salt, and pepper to mixing bowl. | 5 | Add cubed cornbread to mixing bowl. Carefully mix by hand, leaving the cornbread intact as much as possible. Do not over-mix. Scale onto greased or paper-lined sheet pans. |
| 3 | Blend on low speed** for 30 seconds or until combined. | 6 | Bake according to table below, or until internal temperature reaches 165°F. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|
| #30 scoop (1.4 oz) | 400°F 10 – 15 minutes |
425°F 15 – 20 minutes |
384 |
| PRO-TIP |
| Meatballs can be parbaked and frozen. Reheat to an internal temperature of 165°F. |
*One 5 lb batch of “JIFFY” Sweet Cornbread & Muffin Mix will make one full sheet pan (100 oz) of cornbread. |
| **Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| Baking time may vary depending on the oven and oven load. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
