Foodservice > On the Menu > Search Results
Recipe
Poke Ball Bowl with Cucumber, Carrots and Green Onion
Ingredients (26 Servings)
5 pounds Meatballs, precooked, frozen, low sodium (5 meatballs per 2 ounce equivalent meat/meat alternate)
1 cup Kikkoman Preservative-Free Poke Sauce
1 ½ gallons (2 cups) Brown rice, cooked
2 pounds (6 cups) Cucumber, fresh, thinly sliced
1 pound 12 ounces (6 ¾ cups) Carrots, fresh, grated or matchsticks
4 ounces (2 cups) Green onions, fresh, thinly sliced
3 tablespoons Sesame seeds
Instructions
Preheat oven to 375°F.
Spray a full-size, 2-inch steam-table pan with pan release spray. Place the meatballs in the prepared pan and distribute into a single layer. Cover and bake the meatballs in the preheated oven for about 30 minutes, or until the meat begins to brown slightly.
CCP: Cook to a minimum internal temperature of 135°F.
Remove from the oven.
Pour the Kikkoman Preservative-Free Poke Sauce over the baked meatballs and stir to coat each meatball evenly.
CCP: Hold hot at 135°F or higher.
To serve, place 1 cup of cooked brown rice into a 12- to 16-ounce portion container. Top with 5 poke sauce meatballs. Place ¼ cup each of sliced cucumber and grated carrots next to the meatballs. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately.
| Serving Size | 1 portion |
| 1 Serving Provides | 2 ounce equivalents grains, 2 ounce equivalents meat/meat alternate, ¼ cup other vegetable, ¼ cup red/orange vegetable |
| Nutrients Per Serving | |
| Calories | 418 |
| Protein | 23 g |
| Carbohydrate | 61 g |
| Total Fat | 9.5 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 44 mg |
| Vitamin A | 5,536 IU |
| Vitamin C | 4 mg |
| Iron | 2 mg |
| Calcium | 426 mg |
| Sodium | 596 mg |
| Dietary Fiber | 6 g |
