MEASURE (FOR 32 SERVINGS)
Meat Balls, #1008
1 bag , (32 servings)
Sauce, Spaghetti, No Meat, #2824
Hoagie Bun, WGR, #1230
Cheese, Mozzarella, Shredded, USDA
Keep the meatballs frozen until you are ready to heat.
Heat 1 package of meatballs in a single layer in a steamtable pan according to case or package directions until the desired temperature is reached.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Heat 1 quart + 2 cups of spaghetti sauce for each package of the meatballs.
CCP: Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.
Pour spaghetti sauce over meatballs. Stir gently to cover meatballs with sauce. Cover and place in warmer until service.
Use immediately, or cover the meatballs and place them in warmer until ready for sandwich assembly.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher.
Portion ½ ounce of cheese to determine the portion size.
Serve immediately, or cover the pan with lid, foil, or plastic wrap. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for 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 the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. For best quality, assembled sandwiches should be discarded. 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.
Meatball Marinara Hoagie can also be prewrapped for service. Prepare as close to service time as possible to prevent a soggy bun.
Alternate serving instructions: Meatball Marinara Hoagies can be assembled on the service line.
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