Turkey Meatball Sub

Portion Size: 1 sandwich
Open Recipe PDFEmail Recipe PDF
Turkey Meatball Sub

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In kettle or stock pot, stir spaghetti sauce together with tomato paste, herbs, spices, and sugar.
  3. Bring sauce to boil and reduce heat to simmer. Cook sauce for 1
  4. Divide meatballs evenly in 2" or 4" hotel pans. Pour sauce evenly over meatballs and stir gently. Heat pans in oven for 30 minutes or until meatballs reach an internal temperature of 165°F. as measured by meat thermometer.
  5. Open rolls. Place 3 meatballs with sauce in each roll. Top meatballs with .5 oz. shredded mozzarella.
  6. Serve immediately or hold at 140°F. until service.

INGREDIENT

Marinara sauce

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Spaghetti sauce, reduced sodium, USDA, #10

50 SERVINGS

MEASURE: 3 qt. 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 3 qt.
WEIGHT:

INGREDIENT

Tomato paste, USDA, #10

50 SERVINGS

MEASURE: 2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt.
WEIGHT:

INGREDIENT

Oregano, leaves, dried

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Basil, leaves, dried

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Garlic, granulated

50 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Onion powder

50 SERVINGS

MEASURE: 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Pepper, crushed red flakes

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

Pepper, black

50 SERVINGS

MEASURE: 1 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

INGREDIENT

Sugar, brown

50 SERVINGS

MEASURE: 1/2 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 c.
WEIGHT:

INGREDIENT

Savory Turkey Meatballs FC, #6399-30, thawed

50 SERVINGS

MEASURE:
WEIGHT: 6 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 12 lbs.

INGREDIENT

Roll, 4" hoagie, whole grain, 1.8 oz.

50 SERVINGS

MEASURE: 50 ea.
WEIGHT:

100 SERVINGS

MEASURE: 100 ea.
WEIGHT:

INGREDIENT

Cheese, mozzarella, shredded, USDA

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 9 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lbs.
NUTRIENTS PER SERVING
Calories 329 cal
Fat 9 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 41 mg
Sodium 653 mg
Carbohydrates 42 g
Dietary Fiber 3 g
Protein 20 g
1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ c. R/O vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Turkey Meatball Sub

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 sandwich
 
Turkey Meatball Sub

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In kettle or stock pot, stir spaghetti sauce together with tomato paste, herbs, spices, and sugar.
  3. Bring sauce to boil and reduce heat to simmer. Cook sauce for 1
  4. Divide meatballs evenly in 2" or 4" hotel pans. Pour sauce evenly over meatballs and stir gently. Heat pans in oven for 30 minutes or until meatballs reach an internal temperature of 165°F. as measured by meat thermometer.
  5. Open rolls. Place 3 meatballs with sauce in each roll. Top meatballs with .5 oz. shredded mozzarella.
  6. Serve immediately or hold at 140°F. until service.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Marinara sauce
Spaghetti sauce, reduced sodium, USDA, #10 3 qt. 2 c. 1 gal. 3 qt.
Tomato paste, USDA, #10 2 c. 1 qt.
Oregano, leaves, dried 1/4 c. 2 tbsp. 3/4 c.
Basil, leaves, dried 1/4 c. 2 tbsp. 3/4 c.
Garlic, granulated 3 tbsp. 1/4 c. 2 tbsp.
Onion powder 3 tbsp. 1/4 c. 2 tbsp.
Pepper, crushed red flakes 1 tsp. 2 tsp.
Pepper, black 1 tsp. 2 tsp.
Sugar, brown 1/2 c. 1 c.
Savory Turkey Meatballs FC, #6399-30, thawed 6 lbs. 12 lbs.
Roll, 4" hoagie, whole grain, 1.8 oz. 50 ea. 100 ea.
Cheese, mozzarella, shredded, USDA 1 lb. 9 oz. 3 lbs.
 
NUTRIENTS PER SERVING
Calories 329 cal Fat 9 g Saturated Fat 3 g
Trans Fat 0 g Cholesterol 41 mg Sodium 653 mg
Carbohydrates 42 g Dietary Fiber 3 g Protein 20 g
 
1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ c. R/O vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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