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Meatball Hoagie Using Precooked Meatballs
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 800 00
MEATBALL HOAGIE USING PRECOOKED MEATBALLS
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
591 cal
41 g
26 g
38 g
72 mg
1660 mg
186 mg
Ingredient
Weight
Measure
Issue
MEATBALLS,FROZEN,PRECOOKED,1OUNCE
25 lbs
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
BEEF BROTH
2 qts
1/4 oz
3 tbsp
PEPPER,RED,CRUSHED
SAUCE,PIZZA,CANNED
35 lbs
3 gal 2-1/2 qts
ROLL,HOAGIE
9-1/2 lbs
100 each
Method
1 Spray three sheet pans with non-stick cooking spray. Arrange frozen meatballs on sheet pans in single layers. Bake 20 minutes in
preheated convection oven at 350 F. fan on, closed vent. CCP: Internal temperature must reach 140 F. or higher for 15 seconds.
2 Prepare broth according to manufacturer's instructions on label.
3 Sauce: While meatballs are baking, combine pizza sauce and red pepper. Add beef broth. Mix well. Bring to a boil on medium
heat.
4 Remove meatballs from oven. Pour off excess grease. Divide meatballs into steam table pans. Ladle one quart of sauce over
meatballs in each pan. Mix well. Cover. CCP: Hold for service at 140 F. or higher.
5 To serve place open hoagie roll on plate. Place 4-1 ounce meatballs in the center of the roll, and top with 1-1/2 cups sauce.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 591 cal |
| Carbohydrates: | 41 g |
| Protein: | 26 g |
| Fat: | 38 g |
| Cholesterol: | 72 mg |
| Sodium: | 1660 mg |
| Calcium: | 186 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MEATBALLS,FROZEN,PRECOOKED,1OUNCE | 25 lbs | ||
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp | |
| BEEF BROTH | 2 qts | ||
| PEPPER,RED,CRUSHED | 1/4 oz | 3 tbsp | |
| SAUCE,PIZZA,CANNED | 35 lbs | 3 gal 2-1/2 qts | |
| ROLL,HOAGIE | 9-1/2 lbs | 100 each |
| Method: | |
|
1 Spray three sheet pans with non-stick cooking spray. Arrange frozen meatballs on sheet pans in single layers. Bake 20 minutes in preheated convection oven at 350 F. fan on, closed vent. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. 2 Prepare broth according to manufacturer's instructions on label. 3 Sauce: While meatballs are baking, combine pizza sauce and red pepper. Add beef broth. Mix well. Bring to a boil on medium heat. 4 Remove meatballs from oven. Pour off excess grease. Divide meatballs into steam table pans. Ladle one quart of sauce over meatballs in each pan. Mix well. Cover. CCP: Hold for service at 140 F. or higher. 5 To serve place open hoagie roll on plate. Place 4-1 ounce meatballs in the center of the roll, and top with 1-1/2 cups sauce. |
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