Source: MRS 2018
MRS: 722 — Sandwiches (700s)

BBQ Meatball Hoagie-Briggs

Meal Component Contribution:
2 ΒΌ oz. eq. of meat/meat alternate and 2 oz. eq. whole grain.
Number of Portions: 32  Size of Portion: 1 hoagie
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 32 SERVINGS)
Meat Balls, #1008
1 bag(s), (32 servings)
Sauce, BBQ, Hickory Smoke, #2253
3 cup(s)
Sugar, Brown, #2024
1/4 cup(s), (packed)
Hoagie Bun, WGR, #1230
32 hoagie(s)
DIRECTIONS

1.

 Keep meatballs frozen until ready to heat.  Heat 1 package in steamtable pan according to case or package directions.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

2.

Whisk BBQ sauce and brown sugar together and heat.

3.

Place meatballs in steam table pan and pour BBQ sauce over meatballs.  Stir gently to cover meatballs with sauce.  Cover and place in warmer until service.

4.

Portion 5 meatballs and sauce with a 6 ounce spoodle on split hoagie bun per serving.  Each portion provides 2 ¼ oz. eq. of meat/meat alternate and 2 oz. eq. whole grain.

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F. or lower.

Nutrients Per Serving
Calories
376
Carbohydrates
42.36 g
Dietary Fiber
4.00 g
Protein
19.00 g
Sodium
814.00 mg
Total Fat
16.00 g
Sat. Fat
6.00 g
Trans Fat
0.00 g