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Italian Meatball Heroes
RecipeBeef Cuts
Italian Meatball Heroes
Baked meatballs seasoned with onions and basil, topped with spaghetti sauce and mozzarella cheese and sandwiched in a hero roll.
Yield: 100 servings
1. Combine ground beef, onions, eggs, bread crumbs, basil, salt and pepper, mixing lightly but thoroughly. 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 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 15 minutes.
Ground Beef (IMPS/NAMP 136)17 pounds
Onions, minced2 quarts
Eggs, beaten20
Bread crumbs, dry7 cups
Dried basil1/4 cup
Salt3 tablespoons
Pepper4 teaspoons
3. Heat spaghetti sauce. Add meatballs. Keep warm.

4. For each serving: Place 5 meatballs on bottom half of 1 roll and drizzle with small amount of sauce. Sprinkle with 1 tablespoon cheese. Cover with top of roll.
Canned spaghetti sauce3 no. 10 cans
NOTES: Due to the natural nitrate content of certain ingredients used in meatballs, such as onions, celery and bell peppers, meatballs may remain pink even if an internal temperature of 160°F 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 spaghetti sauce on steam table. Assemble sandwiches when needed.

Spaghetti and Meatballs Variation: Prepare meatballs in sauce, as above, increasing spaghetti sauce to four #10 cans. For each serving: Portion 5 meatballs with sauce over 1/2 cup cooked spaghetti or other pasta.
Hero rolls (2-1/2-ounce), split100
Mozzarella cheese, shredded2 quarts

Nutrition information per serving: 472 calories; 18 g fat(7 g saturated fat; 5 g monounsaturated fat); 95 mg cholesterol; 950 mg sodium; 48 g carbohydrate; 2.7 g fiber; 28 g protein; 7.8 mg niacin; 0.2 mg vitamin B6; 1.8 mg vitamin B12; 3.9 mg iron; 18.3 mg selenium; 4.2 mg zinc; 79.4 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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