Seasoned ground beef layered in a French bread roll with red peppers, olives and melted cheeses.
Yield: 24 servings
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1. Combine ground beef, bread crumbs, eggs, Italian seasoning, salt and garlic, mixing lightly but thoroughly.
2. Divide into 72 portions; form into meatballs. Place on sheet pan in a 375°F conventional oven or 325°F convection oven.
Bake 20 minutes in conventional oven, or 15 minutes on convection oven until meatballs are cooked through.
3. Cut mozzarella cheese into diagonal half slices. Place 2 slices on bottom half of each roll; top with 3 meatballs. Top meatballs with 1 tablespoon red pepper strips and 1/4 cup shredded provolone.
Sprinkle on sliced olives. Melt cheese in oven or under broiler. Serve warm.
|85% Lean Ground Beef (IMPS/NAMP 136)||9 pounds|
|Bread crumbs, fresh||3 cups|
|Italian seasoning||2 tablespoons|
|Garlic cloves, crushed||6|
|Mozzarella cheese (1-ounce slices)||1 1/2 pounds|
|French bread rolls (6 inches long)||24|
|Roasted red pepper, cut into strips||1 1/2 cups|
|Provolone, shredded||6 cups|
|Ripe olives, sliced||1 1/2 cups|
Nutrition information per serving: 727 calories; 38 g fat(17 g saturated fat; 10 g monounsaturated fat); 198 mg cholesterol; 1155 mg sodium; 38 g carbohydrate; 2.6 g fiber; 56 g protein; 14.7 mg niacin; 0.5 mg vitamin B6; 3.9 mg vitamin B12; 6.1 mg iron; 36.7 mg selenium; 9.4 mg zinc; 148.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber