|ONIONS,FRESH,CHOPPED||2-1/3 lbs||1 qts 2-5/8 cup||2-5/8 lbs|
|BREADCRUMBS,DRY,GROUND,FINE||2-1/8 lbs||2 qts 1 cup|
|EGGS,WHOLE,FROZEN||12-7/8 oz||1-1/2 cup|
|SALT||3 oz||1/4 cup 1 tbsp|
|PEPPER,BLACK,GROUND||1/4 oz||1 tbsp|
|ROLL,FRENCH||8-3/8 lbs||100 each|
|SAUCE,PIZZA,CANNED||38-1/2 lbs||4 gal|
1 Combine beef, onions, bread crumbs, eggs, salt and pepper; mix lightly but thoroughly.
2 Shape into 300 1-1/3 ounce meatballs. Place 100 meatballs on each pan.
3 Using a convection oven, bake 12-14 minutes at 350 F. on high fan, closed vent or until browned. CCP: Internal temperature must
reach 155 F. or higher for 15 seconds. Discard fat.
4 Slice rolls in half lengthwise with bottom half thicker than top. Place 3 meatballs on bottom half of each roll. Pour 4 ounces of
pizza sauce over meatballs. Cover with top half of roll.
5 Serve hot. CCP: Hold for service at 140 F. or higher.
|417 cal||40 g||28 g||15 g||92 mg||980 mg||150 mg|