| Ingredient |
Quantity |
Method |
|
|
|
Sanitize work area with bleach & water solution.
Wash hands.
Put on food service gloves.
Place baking paper on sheet pans.
Place 25 servings of pizza stuffed meatballs (125 meatballs) onto each sheet pan. Do not place more on each pan as too many will prevent even cooking.
Cover and hold under refigeration until cooking. |
|
|
Possible Condiments 2 oz pc cups 1 5 oz per cup
|
|
|
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Ranch dressing commercially prepared
|
75 oz |
|
|
Marinara Sauce commercially prepared
|
75 oz |
|
|
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. |
|
|
|
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.
Hold in warmer- keep meatballs at a minimum internal food temperature of 140°F. |
|
|
|
Record temperature of product on temperature log sheet. Serve meatballs with a gloved hand or tongs, sticking each meatball with one pretxel stick or serving meatballs with pretzel sticks separately. 5 meatballs and 5 pretzels sticks per serving. |
|
Nutrition Facts
-
Serving Size:
(145g)
- Servings Per Container:
- Amount Per Serving
- Calories
460
Calories from Fat
300
% Daily Value*
-
51%
Total Fat
33g
-
22
%Cholesterol
65
mg
-
60
%Sodium
1440
mg
-
8
%Total Carbohydrate
23
-
Vitamin C
2
%Vitamin A
4
%
Iron
8
%Calcium
15
%
* 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.