Source: U.S. Department of Defence
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Cannonball Sandwich (Meatball)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 022 00
CANNONBALL SANDWICH (MEATBALL)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
417 cal
40 g
28 g
15 g
92 mg
980 mg
150 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
20 lbs
ONIONS,FRESH,CHOPPED
2-1/3 lbs
1 qts 2-5/8 cup
2-5/8 lbs
BREADCRUMBS,DRY,GROUND,FINE
2-1/8 lbs
2 qts 1 cup
EGGS,WHOLE,FROZEN
12-7/8 oz
1-1/2 cup
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
ROLL,FRENCH
8-3/8 lbs
100 each
SAUCE,PIZZA,CANNED
38-1/2 lbs
4 gal
Method
1 Combine beef, onions, bread crumbs, eggs, salt and pepper; mix lightly but thoroughly.
2 Shape into 300 1-1/3 ounce meatballs. Place 100 meatballs on each pan.
3 Using a convection oven, bake 12-14 minutes at 350 F. on high fan, closed vent or until browned. CCP: Internal temperature must
reach 155 F. or higher for 15 seconds. Discard fat.
4 Slice rolls in half lengthwise with bottom half thicker than top. Place 3 meatballs on bottom half of each roll. Pour 4 ounces of
pizza sauce over meatballs. Cover with top half of roll.
5 Serve hot. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 417 cal |
| Carbohydrates: | 40 g |
| Protein: | 28 g |
| Fat: | 15 g |
| Cholesterol: | 92 mg |
| Sodium: | 980 mg |
| Calcium: | 150 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% LEAN | 20 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-1/3 lbs | 1 qts 2-5/8 cup | 2-5/8 lbs |
| BREADCRUMBS,DRY,GROUND,FINE | 2-1/8 lbs | 2 qts 1 cup | |
| EGGS,WHOLE,FROZEN | 12-7/8 oz | 1-1/2 cup | |
| SALT | 3 oz | 1/4 cup 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| ROLL,FRENCH | 8-3/8 lbs | 100 each | |
| SAUCE,PIZZA,CANNED | 38-1/2 lbs | 4 gal |
| Method: | |
|
1 Combine beef, onions, bread crumbs, eggs, salt and pepper; mix lightly but thoroughly. 2 Shape into 300 1-1/3 ounce meatballs. Place 100 meatballs on each pan. 3 Using a convection oven, bake 12-14 minutes at 350 F. on high fan, closed vent or until browned. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Discard fat. 4 Slice rolls in half lengthwise with bottom half thicker than top. Place 3 meatballs on bottom half of each roll. Pour 4 ounces of pizza sauce over meatballs. Cover with top half of roll. 5 Serve hot. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence