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Asian Black Pepper-Garlic Meatball Salad
All Natural* Beef Meatballs tossed in an Asian-style black pepper-garlic sauce and served over a tossed pineapple-garden salad
Ingredients
SERVES: 10
Asian Black Pepper-Garlic Meatball Salad
| 30 meatballs | AdvancePierre™ All Natural* Beef Meatballs, 1 oz. #10000097688 |
| ¾ cup (6 oz.) | Teriyaki Glaze, low sodium |
| ¼ cup (2 oz.) | Steak Sauce, low sodium |
| 1 Tbsp +1 ½ tsp. (0.5 oz.) | Soy Sauce, low sodium |
| 1 ¾ tsp. | Black Pepper |
| 1 tsp. | Garlic, minced |
| 7 ½ cups | Green Leaf Lettuce, chopped |
| 1 cup | Carrots, matchstick |
| 1 ½ cups | Purple Cabbage, shredded |
| 1 ¼ cups (10 oz.) | Pineapple, canned, crushed |
Directions
- Arrange frozen Meatballs in a single layer on a parchment lined sheet pan and cook at 350°F for 13-15 minutes – reaching an internal temperature of 145°F. Hold in warmer until ready to serve.
- In a saucepan, combine Teriyaki Glaze, Steak Sauce, 1 Tbsp. of Soy Sauce, Black Pepper, & Minced Garlic, then heat over medium-low heat, stirring occasionally until the sauce comes to a simmer. Remove Sauce from heat, cover and hold in hot box until ready to sauce the Meatballs
- Combine heated Meatballs with Sauce in a mixing bowl and toss together until evenly coated. Hold in hot box until ready to serve
- In bowl, toss salad of Chopped Lettuce, Carrots and Purple Cabbage
- In a mixing bowl, toss Pineapples with 1 ½ tsp of soy sauce then toss with the salad mix
To Build Salad:
- Place 1 cup of Pineapple Salad in the serving container
- Place 3 Meatballs on top of Pineapple Salad and serve
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Application Uses
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K-12 Schools
