Source: MRS 2018
MRS: 740 — Sandwiches (700s)

Meatball Marinara Hoagie-Merch

Meal Component Contribution:
2 oz. eq. of meat/meat alternate, 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, Spaghetti, No Meat, #2824
1 1/2 quart(s)
Hoagie Bun, WGR, #1230
32 hoagie(s)
DIRECTIONS

1.

Keep meatballs frozen until ready to heat.  Heat 1 package in steam table 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.

Heat 1 1/2 quart of spaghetti sauce for each package of meatballs.

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

3.

Place meatballs in steam table pan and pour spaghetti 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 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.

Production Notes

Meatball Marinara Hoagie can also be prewrapped for service.  Prepare as close to service time as possible to prevent a soggy bun.

Nutrients Per Serving
Calories
364
Carbohydrates
37.76 g
Dietary Fiber
5.02 g
Protein
19.68 g
Sodium
691.00 mg
Total Fat
16.51 g
Sat. Fat
6.00 g
Trans Fat
0.00 g