RECIPE DETAILS
Item ID: 1977755
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 6-12, Sandwich, Wraps, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1977755
Serving Size: 1 Sandwich
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: 6-12, Sandwich, Wraps, Beef
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Make tomato sauce.
- Refrigerate all tomato products for at least 3 hours before making the sauce.
- In a large container, combine diced tomatoes, tomato paste, olive–canola oil, whole peeled garlic, parsley flakes, thyme, basil, oregano, salt, and black pepper (in batches if needed).
- Blend thoroughly with an immersion blender or blender until smooth.
- Preheat oven to 350°F.
Preparation
-
Pan setup (per hotel pan):
- Add 2 lb 5 oz prepared red sauce to the pan.
- Add 160 meatballs (1 bag) plus an additional 2 quarts of sauce.
- Total pan weight will be approximately 9.57 lb.
- Cover with parchment and foil.
- Bake at 350°F for 25-30 minutes, or until the internal temperature reaches 165°F.
- Hold hot until service at 135°F or higher.
Serving
Serving size: 1 sandwich = 5 meatballs on a hoagie roll
Top each sandwich with 1/2 oz of mozzarella cheese upon request.
*Note on Allergens: some Rolls have Soy, please be sure to check labels and note accordingly.
Recipe Source
Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ½ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 354.73 kcal |
| Total Fat | 14.30 gm |
| Saturated Fat | 5.02 gm |
| Trans Fat | 0.54* gm |
| Sodium | 595.36 mg |
| Carbohydrates | 38.65 gm |
| Fiber | 4.00 gm |
| Sugars | 3.92 gm |
| Added Sugars | 1.92* gm |
