| Ingredient |
Quantity |
Method |
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Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place 50 servings of pizza stuffed meatballs (150 meatballs) onto each sheet pan. Do not place more on each pan as too many will prevent even cooking.
Hold under refigeration until cooking. |
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Place meatballs into a preheated 350°F convection, 375°F standard oven and heat meatballs to a minimum of 145°F, approximately 12-16 minutes. Record temperature on temperature log sheet.
Heat marinara in a sauce pot to a minimum of 145°F for 15 seconds.
Record temperature on temperature log sheet. |
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Place heated meatballs into a 4"" hotel pan lined with baking paper. Cover with plastic wrap, leaving 1 corner open to allow moisture to escape.
Place heated marinara in an appropriate pan and cover with plastic wrap. Hold meatballs and marinara sauce in warmer- keep at a minimum internal food temperature of 140°F.
Cut a channel or ""v"" into the top of each baguette and remove top portion of cut baguette, then toast in a preheated 350°F convection, 375°F standard oven for approximately 3-5 minutes. |
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Record temperature of product on temperature log sheet.
To build each lowrider place three hot meatballs in the ""v"" of the toasted baguette, top with 1.5-ounces of hot marinara sauce and then top that with 1-ounce of shredded mozzarella cheese.
Place sandwiches in a preheated 350°F convection, 375°F standard oven for approximately 3-5 minutes, or until cheese is melted and bubbly.
Serve meatball lowriders with a gloved hand or a spatula. One lowrider per serving. |
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Nutrition Facts
-
Serving Size:
(227g)
- Servings Per Container:
- Amount Per Serving
- Calories
640
Calories from Fat
360
% Daily Value*
-
62%
Total Fat
40g
-
18
%Cholesterol
55
mg
-
63
%Sodium
1520
mg
-
15
%Total Carbohydrate
45
-
Vitamin C
6
%Vitamin A
8
%
Iron
15
%Calcium
30
%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and/or addition of ingredients, or use of a particular cooking technique.