Meatball Sub Sandwich
Monterey Peninsula Unified School District
Meatball Sub Sandwich
Monterey Peninsula USD Culinary Center Team
Same Day or
Advance Prep
Prep to Serve Time
Yield
Serving Size
One 8-ounce Submarine Sandwich
One day advance
Per 50
Servings
Prep: 40 minutes
Cook: 15 minutes
Assembly: 20 minutes
200 meatballs; 1 gal + 2-3/4
cups sauce
Temperature
at Service
Per 100
Servings
Prep: 60 minutes
Cook: 15 minutes
Assembly: 40 minutes
400 meatballs; 2 gal + 1 qt +
1-1/2 cup sauce
Hot
50 Servings
AP = As Purchased
Ingredients
Weight
Oil, vegetable
Onions, whole, fresh
Measure
100 Servings
AP = As Purchased
Weight
1/2 cup
2 lb
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
1 cup
4 lb
To Prepare Marinara Sauce:
1. Heat oil in a stock pot or tilt skillet over medium-high heat.
Spaghetti sauce, meatless,
low-sodium, canned
2 No.10
cans
4 No. 10
cans
2. Trim, peel, and dice onion finely to measure 1 quart + 5/8 cups for 50 servings OR 2
quarts + 1-1/4 cups for 100 servings. Set aside 3-1/2 cups for 50 servings OR 1 quart + 3
cups for 100 servings for meatballs.
Garlic powder
1/4 cup
1/2 cup
3. Add onions to oil; sauté 3 to 5 minutes until translucent. Add spaghetti sauce; turn heat to
low.
Parsley, dried
1-1/2
Tbsp
3 Tbsp
4. Add garlic powder, parsley, oregano, pepper, cinnamon, and sugar. Simmer for at least 30
minutes; stirring occasionally.
Note: If preparing in advance, transfer sauce to shallow pans and cool to 41°F.
Oregano, dried
1-1/2
Tbsp
3 Tbsp
To Prepare Meatballs:
Pepper, black, ground
1-1/2 tsp
1 Tbsp
5. Preheat oven to 400°F.
Cinnamon, ground
1-1/2 tsp
1 Tbsp
6. Remove crusts from bread, dice into cubes. Place into one steam table pan, 12" x 20" x 2".
Add milk and set aside.
Recipe #
122
District Recipe #
4/13/2016
3:12 pm
Page 1 of 4
Meatball Sub Sandwich
Monterey Peninsula Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Sugar, granulated
Measure
100 Servings
AP = As Purchased
Weight
2/3 cup
Beef, ground, 20% fat, raw
Directions:
Include Critical Control Points (CCP)
Measure
1-1/3 cup
21 lb 4 oz
10 lb 10
oz
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
7. Place remaining raw, chopped onions in large mixing bowl, add garlic, parsley, Parmesan
cheese, and pepper. Crack eggs into separate bowl and beat; add to bowl with onions and
other ingredients. Mix well.
8. Gently squeeze out milk from bread and add bread to bowl with other ingredients.
Bread, whole grain-rich, sliced
21 slices
(1-oz ea)
42 slices
(1-oz ea)
9. Add ground beef to the bowl and mix gently to combine.
Milk, white, low-fat, 1%
3-1/2 cup
1 qt 2 cup
10. Line sheet pans 18" x 26" x 1" with parchment paper. Lightly spray paper with cooking
spray.
Garlic, minced, fresh
2 Tbsp
1/4 cup
11. Portion 1/8 cup (No. 30 scoop) meatballs weighing 1 to 1.1 oz each onto sheet pans.
Form into a ball and lightly spray meatballs with cooking spray.
Parsley, chopped, fresh
2-1/3 cup
1 qt 2/3
cup
12. Bake in oven for 12 to 15 minutes, or until internal temperature reaches 160°F.
Cheese, parmesan, grated
3-1/2 cup
1 qt 3 cup
To Prepare Sub Sandwich:
Eggs, large, whole, fresh
11 each
22 each
13. Spread Sub (hoagie) rolls across work surface, open-faced.
Pepper, black, ground
1/4 cup
1/2 cup
14. Place 4 meatballs onto bottom half of sub. Top with 3/8 cup (No. 10 scoop) marinara
sauce.
Rolls, hoagie, whole grain-rich, 3-oz
50 each
100 each
15. Add 1 Tbsp (1/2 oz) of shredded mozzarella on top of marinara.
Cooking spray, non-stick
16. Close Sub (hoagie) roll, wrap in ovenable paper or foil (if needed) and keep warm until
service.
CCP: Hold sandwich at 145°F or higher.
Cheese, mozzarella, shredded
1 lb 9 oz
3 lb 2 oz
17. Serve one 8-oz Sub sandwich, warm.
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
3.00
3/8
1/8
1/2
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
639.00
Recipe #
65.00
122
Protein
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
38.00
10.00
0.80
25.00
891.00
District Recipe #
4/13/2016
3:12 pm
Page 2 of 4
Meatball Sub Sandwich
Monterey Peninsula Unified School District
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
American Classic
Recipe Tips: (Include tips for preparing the recipe.)
Menu Category
Sandwich Recipes
Recipe #
122
Kid Rating (forks)
5 Forks Recipe Notes: Meatballs and Marinara sauce can be prepared in advance and frozen.
District Recipe #
4/13/2016
3:12 pm
Page 3 of 4
Meatball Sub Sandwich
Monterey Peninsula Unified School District
Recipe #
122
District Recipe #
4/13/2016
3:12 pm
Page 4 of 4