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Korean BBQ Meatballs
2 oz. eq. of meat/meat alternate
Number of Portions: 32 Size of Portion: 5 meatballs
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 32 SERVINGS) |
|---|---|
Meat Balls, #1008 | 160 meatballs |
Sauce, Korean BBQ, Frozen, #1705 | 1 bag |
DIRECTIONS
1. | Keep the meatballs frozen until ready to heat. Empty 1 package of the meatballs in a steamtable pan. Heat them according to the case or package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
2. | Heat one bag of Korean BBQ sauce for every 10 pounds of meatballs. The sauce can be heated in a steamer or in a boiling water bath according to package directions. |
3. | Pour one package of Korean BBQ sauce over 1 bag of meatballs in a steamtable pan. Stir gently to cover meatballs with sauce. Heat the meatballs and sauce according to package or case directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of |
4. | Use immediately, or cover the meatballs and place them in the warmer until service. CCP: Hold at 135° F or higher. |
5. | Portion 5 meatballs and sauce with a 6 oz. spoodle for one portion. Each portion provides 2 oz. eq. of meat/meat alternate. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |