Italian Meatball Sub

A recipe from Georgia Department of Education School Nutrition

Italian Meatball Subs bring together classic Italian flavors in a hearty, satisfying sandwich that students are sure to love, a perfect addition to any lunch menu!

Ingredients:

50 each Bread, hoagie bun, frozen
200 each Italian Beef Meatballs
12 cup + 1/2 cup Bold Marinara Sauce
3 lbs + 2 oz Cheese, mozzarella, shredded
1/3 cup Italian Herb Blend
Pan spray

Steps:

DAY BEFORE SERVICE:

Pull hoagie buns from the freezer to dry storage, to thaw.

Move Italian Beef Meatballs from freezer to cooler, to thaw, if needed.

Hold at 41°F or below.

DAY OF SERVICE:

Place hoagie buns, bagged, in warmer to heat.
Prepare the Bold Marinara Sauce. Hot hold, uncovered, for assembly.

Hold at 135°F or above.

Spray sheet pans with pan spray and place Italian Beef Meatballs in a single layer.
Bake meatballs at 400°F for 20 minutes.

Cook to 155°F or higher for 15 seconds.

Combine the Italian Beef Meatballs and Bold Marinara Sauce. This step will speed up assembly.

ASSEMBLY

No bare hand contact with ready to eat food.

To assemble, split each hoagie bun lengthwise, facing up.
Top with 4 Italian Beef Meatballs, and1/4 cup Bold Marinara Sauce, 1oz. shredded mozzarella cheese and sprinkling of Italian Herb blend.
Spray the hoagie buns with pan spray. This step creates a nice shine.

Hot hold for service at 135°F or higher.

Italian Meatball Subs should be batch assembled throughout service to prevent subs from becoming soggy.