Barbecued Meatball Hoagies
Meatballs layered onto a roll with barbecue sauce.
Yield: 100 servings
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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, minced||2 quarts|
|Bread crumbs, dry||2 quarts|
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3. Heat barbecue sauce. Add meatballs. Keep warm.
|Prepared barbecue sauce||2 gallons|
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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 sliced||6 1/4 pounds|
|Hoagie rolls (2-1/2 ounces each), split||100|
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.