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Korean BBQ Meatball Rice Bowl

Korean BBQ Meatball Rice Bowl
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Sauce Sub Recipe- Apricot Jam 1 qt. 1 c.
Sauce Sub Recipe- Soy Sauce - Reduced Sodium ½ c. 1 tbsp.
Sauce Sub Recipe- Gochujang Sauce 1 ¹?8 c.
Sauce Sub Recipe- Rice Vinegar ½ c. 1 tbsp.
Sauce Sub Recipe- Sesame Oil 2 tbsp.
JENNIE-O® Turkey Meatballs .65 Ounces #19200 12 lb. 2 oz.
Mixed Asian Vegetables, Frozen 6 lb. 2 oz.
Rice, Prepared 1 gal. 2 qt. 1 c.

1 serving provides 3 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/4 c. (other) vegetable.

For preparation by a food preparation establishment only, according to the food code or equivalent.

Nutrients Per Serving
Calories397 cal
Total Fat8 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol 67 mg
Sodium766 mg
Total Carbohydrates55 g
Dietary Fiber1 g
Total Sugars*
Protein24 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 bowl

  1. Sauce Sub Recipe- Mix the jam, soy sauce, Gochujang sauce, rice vinegar, and sesame oil together to make a smooth sauce.
  2. Place the meatballs into 2" hotel pans. Pour the sauce over the meatballs and stir to coat them. Place in the oven at 350°F for about 20 minutes to heat them through.
  3. Steam the vegetables until they are tender crisp.
  4. To build the rice bowl, put ½ cup (#8 scoop) of hot rice into a 12 oz. bowl or pagoda pail. Top with ¼ cup vegetables and 6 meatballs with sauce.