Cannonball Sandwich (Meatball)

Jan 072013
 

Ingredients

BEEF,GROUND,BULK,RAW,90%

Ingredient Weight Measure Issue
LEAN 20 lbs
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

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
417 cal 40 g 28 g 15 g 92 mg 980 mg 150 mg

Portion

1 Sandwich

Yield

100