MEASURE (FOR 28 SERVINGS)
Meat Balls, #1008
1 bag(s), (28 servings)
Sauce, BBQ, Hickory Smoke, #2253
Sugar, Brown, #2024
1/4 cup(s), (packed)
Hoagie Bun, WGR, #1230
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.
Whisk BBQ sauce and brown sugar together and heat.
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.
Portion 5 meatballs and sauce with a 6 ounce spoodle on split hoagie bun per serving. Each portion provides 2 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.
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