Foodservice > On the Menu > Search Results
Recipe
Teriyaki Meatball Grinder with Raw Pickles
Ingredients (50 and 100 Servings)
50 Servings
9 pounds 6 ounces (150 each) Beef or turkey meatballs, cooked, frozen, 1 ounce each
4 pounds 12 ounces Cucumbers, raw, stripe peeled, sliced 1/8 inch
5 ounces Red bell pepper, raw, ¼ inch dice
½ cup 2 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing
2 tablespoons Unseasoned rice vinegar
2 ½ cups Kikkoman Less Sodium Teriyaki Sauce
50 each Whole grain hoagie bun, 2 ounces per bun
100 Servings
18 pounds 12 ounces (300 each) Beef or turkey meatballs, cooked, frozen, 1 ounce each
9 pounds 8 ounces Cucumbers, raw, stripe peeled, sliced 1/8 inch
10 ounces Red bell pepper, raw, ¼ inch dice
1 ¼ cup Kikkoman Ponzu Citrus Seasoned Dressing
¼ cup Unseasoned rice vinegar
5 cups Kikkoman Less Sodium Teriyaki Sauce
100 each each Whole grain hoagie bun, 2 ounces per bun
Instructions
Place meatballs on sheet pans and bake according to the manufacturer’s directions until the internal temperature reaches 165°F.
Meanwhile combine the sliced cucumbers and diced red bell pepper in a large mixing bowl. Mix together the Kikkoman Ponzu Citrus Seasoned Dressing and unseasoned rice vinegar and pour over cucumbers and peppers. Mix gently until coated. Hold chilled at or below 40°F until ready to serve. May be prepared up to 3 hours ahead.
When meatballs reach temperature, drizzle with Kikkoman Less Sodium Teriyaki Sauce and gently stir to coat meatballs. Hold hot at or above 140°F until ready to serve.
To serve place ¼ cup (approximately 6 slices) cucumbers and peppers inside the hoagie along the top bun. Place 3 meatballs coated with sauce inside the hoagie next to the cucumbers.
