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Turkey Meatball Sub

Turkey Meatball Sub
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
Marinara Sauce:
Spaghetti sauce, reduced sodium, USDA, #10 3 qt. 2 c.
Tomato paste, USDA, #10 2 c.
Oregano, leaves, dried 1/4 c. 2 tbsp.
Basil, leaves, dried 1/4 c. 2 tbsp.
Garlic, granulated 3 tbsp.
Onion powder 3 tbsp.
Pepper, crushed red flakes 1 tsp.
Pepper, black 1 tsp.
Sugar, brown 1/2 c.
JENNIE-O® Turkey Meatballs .65 Ounces #19200 6 lbs.
Roll, 4" hoagie, whole grain, 1.8 oz. 50 ea.
Cheese, mozzarella, shredded, USDA 1 lb. 9 oz.

1 serving provides 2 oz. meat/meat alternate, 2 servings bread grain and ¼ c. R/O vegetable.

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

Nutrients Per Serving
Calories329 cal
Total Fat9 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol 41 mg
Sodium653 mg
Total Carbohydrates42 g
Dietary Fiber3 g
Total Sugars*
Protein20 g
Potassium*
Iron*
Calcium*
Vitamin A*
Vitamin C*
Vitamin D*

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 sandwich

  1. Preheat oven to 350°F.
  2. Marinara sauce Sub Recipe- In kettle or stock pot, stir spaghetti sauce together with tomato paste, herbs, spices, and sugar.
  3. Bring sauce to boil and reduce heat to simmer. Cook sauce for 1
  4. Divide meatballs evenly in 2" or 4" hotel pans. Pour sauce evenly over meatballs and stir gently. Heat pans in oven for 30 minutes or until meatballs reach an internal temperature of 165°F. as measured by meat thermometer.
  5. Open rolls. Place 3 meatballs with sauce in each roll. Top meatballs with .5 oz. shredded mozzarella.
  6. Serve immediately or hold at 140°F. until service.