Made with "JIFFY" Sweet Cornbread & Muffin Mix.
This Recipe Uses:
"JIFFY" Sweet Cornbread & Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Sweet Cornbread & Muffin Mix, baked, cubed | 8 cups (50 oz)* | 16 cups (100 oz)* |
| 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. |
| 2 | Add ground turkey, roasted corn, roasted bell peppers, green onion, basil paste, parmesan cheese, eggs, salt, and pepper to mixing bowl. |
| 3 | Blend on low speed** for 30 seconds or until combined. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 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. |
| 6 | Bake according to table below, or until internal temperature reaches 165°F. |
| PAN SIZE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #30 scoop (1.4 oz) | 400°F for 10 – 15 minutes | 425°F for 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.
