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Barbecued Meatball Hoagies
 
RecipeBeef Cuts
Barbecued Meatball Hoagies
Meatballs layered onto a roll with barbecue sauce.
Yield: 100 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Combine ground beef, onions, eggs, bread crumbs, salt and pepper. Portion into 500 balls, about 3/4-ounce each (#50 scoop). Place on ungreased sheet pans.

2. Bake in preheated oven to medium (160°F) doneness or until no longer pink in center and juices show no pink color. Pour off drippings. Conventional oven: 400°F; 18 to 20 minutes. Convection oven 375°F, 12 to minutes.
Ground Beef (IMPS/NAMP 136)17 pounds
Onions, minced2 quarts
Eggs, beaten20
Bread crumbs, dry2 quarts
Salt3 tablespoons
Pepper4 teaspoons
  
3. Heat barbecue sauce. Add meatballs. Keep warm.
Prepared barbecue sauce2 gallons
  
4. For each serving: Place 1 ounce lettuce, if desired, on bottom half of 1 roll. Top with 5 meatballs and drizzle with small amount of sauce. Cover with top of roll.

NOTES: Due to the natural nitrate content of certain ingredients often used in meatballs, such as onions, celery and bell peppers, meatballs may remain pink even if a 160°F internal temperature has been reached.

Always check the internal temperature using an instant-read thermometer to be certain it reaches 160°F.

Meatballs may be made ahead and kept warm in barbecue sauce on steam table. Assemble sandwiches as needed.
Lettuce, thinly sliced6 1/4 pounds
Hoagie rolls (2-1/2 ounces each), split100


Nutrition information per serving: 525 calories; 16.1 g fat (5 g saturated fat; 5 g monounsaturated fat); 89 mg cholesterol; 1326 mg sodium; 70 g carbohydrate; 3.7 g fiber; 25 g protein; 7.5 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 4 mg iron; 18.2 mcg selenium; 4.1 mg zinc; 83 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber, vitamin B6 and choline.
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