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Sweet Chili Meatball Hoagie (SS Sauce)
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
INGREDIENT | MEASURE (FOR 32 SERVINGS) |
|---|---|
Hoagie Bun, WGR, #1230 | 32 hoagies |
Meat Balls, #1008 | 160 meatballs , (32 servings) |
Sauce, Sweet Chili, DC, #1703. | 1 quart + 3 1/2 cups |
DIRECTIONS
1. | Defrost the buns according to the case and/or package directions. |
2. | Keep the meatballs frozen until it is time to heat them. CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
3. | Heat the sauce in a large pan according to the package and/or case 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. |
4. | Pour the sauce into a half-size steamtable pan. Cover the sauce and hold it in a warmer until ready to combine with the meatballs. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
5. | Just prior to serving, combine the prepared meatballs with the heated Sweet Chili Sauce. For best quality, the meatballs and sauce should be combined just prior to placing them on the serving line. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
6. | Portion five meatballs and sauce with a 6 ounce spoodle on the bottom portion of each hoagie bun. Place the top portion of the hoagie bun on the sandwich. CCP: Check temperature every 30 minutes. Unassembled 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. |
Production Notes
Prepare the sandwiches as close to service time as possible, to prevent a soggy bun.
Serving Notes
Alternate serving instructions: Meatball sandwiches can be assembled on the service line.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.