Close
Search recipes, ingredients, articles, products...

Korean Meatball Hoagie with Ultimate White Cheese Sauce

Yield: 86 servings | Serving Size: 1 Whole Grain Hoagie, 4 Korean Meatballs, 3/4 ounce (#40 scoop) Korean Cheese Sauce, 2 Tablespoons Asian Slaw
Child Nutrition: 2 meat/meat alternate, 2 oz. eq. grain | HACCP Process III.

Ingredients

  • Korean Meatball Ingredients
  • 1 cup plus 2 tablespoons | Cornstarch
  • 2 1/2 tablespoons | Ground ginger
  • 4 teaspoons | Onion powder
  • 4 teaspoons | Pepper
  • 2 quarts | Low-sodium beef broth
  • 1 pint | Reduced-sodium soy sauce
  • 1/2 cup | Apple cider vinegar
  • 2 1/2 tablespoons | Sesame oil
  • 2 1/2 tablespoons | Sriracha sauce
  • 2 cups | Firmly packed brown sugar
  • 6 tablespoons | Finely chopped garlic
  • 20 pounds | Frozen cooked chicken meatballs, thawed
  •  
  • Korean Cheese Sauce Ingredients
  • 1 (106-ounce) pouch | Land O Lakes® Ultimate White Cheese Sauce
  • 2 tablespoons | Gochujang hot pepper paste
  •  
  • Asian Slaw Ingredients
  • 2 tablespoons | Toasted sesame oil
  • 1/2 cup | Lime juice
  • 2 1/2 tablespoons | Rice vinegar
  • 1 1/2 teaspoons | Ground ginger
  • 3/4 teaspoon | Salt
  • 1/2 teaspoon | Pepper
  • 3 pounds | Shredded cabbage
  •  
  • 86 | Whole wheat hoagie rolls, split

Preparation

STEP 1

To prepare meatballs, combine cornstarch, ginger, onion powder and pepper in large deep 14-inch saucepan.  Whisk in beef broth, soy sauce, vinegar, sesame oil and Sriracha sauce. Stir in brown sugar and garlic. Pour meatballs into large steam table pan. Cover with Korean brown sauce; toss gently to coat. Cover and steam until mixture reaches 165°F for 15 seconds. Hold warm until ready to assemble sandwiches.

CCP: Heat to 165°F for at least 15 seconds

STEP 2

To prepare cheese sauce, combine all cheese sauce ingredients in deep half-steam table pan. Cover; heat on full steam 20-30 minutes or until sauce reaches 165°F for 15 seconds; stir. Cover; hold warm until ready to assemble sandwiches.

CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain hot food at 140°F or above

STEP 3

To prepare slaw, combine all slaw ingredients in bowl; mix well. Store refrigerated until ready to assemble sandwiches.

STEP 4

To build sandwich, scoop 4 Korean meatballs onto split hoagie roll.

STEP 5

Top meatballs with 3/4 ounce (#40 scoop) Korean cheese sauce.

STEP 6

Top cheesy meatballs with 2 tablespoons Asian slaw.

STEP 7

Wrap sandwiches in foil until serving. Hold warm until service.


Nutritional Information

  • Serving Size1 Whole Grain Hoagie, 4 Korean Meatballs, 3/4 ounce (#40 scoop) Korean Cheese Sauce, 2 Tablespoons Asian Slaw
  • Calories427 calories
  • Fat 21 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 87 milligrams
  • Sodium 850 milligrams
  • Carbohydrates 32 grams
  • Dietary Fiber 3 grams
  • Sugars 1 grams
  • Protein 29 grams
  • Vitamin A 196 IU
  • Vitamin C 6 milligrams
  • Calcium 165 milligrams
  • Iron .42 milligrams

Ratings & Reviews

My List: New Feature

Description of benefit copy goes here.

Find Products
!

You can compare up to 4 products at any time

To compare a new product, you must remove one of your current selections.

!

You need to have at least 2 products to compare.

Add 1 or more products to compare