Korean Meatball Hoagie with Ultimate White Cheese Sauce

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

Ingredients

  • Korean Meatball Ingredients
  • 1 cup plus 2 tablespoons | Cornstarch
  • 2 1/2 tablespoons | Ground ginger
  • 4 teaspoons | Onion powder
  • 4 teaspoons | Black 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 | Brown sugar
  • 6 tablespoons | Garlic, chopped
  • 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 | Black pepper
  • 3 pounds | Cabbage, shredded
  •  
  • 86 each | 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.

STEP 2

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

STEP 3

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

STEP 4

To serve scoop 4 Korean meatballs onto split hoagie roll.

STEP 5

Top meatballs with 3/4 ounce Korean cheese sauce.

STEP 6

Top cheesy meatballs with 2 tablespoons Asian slaw.

STEP 7

Wrap sandwiches in foil until serving.  Hold warm.


Nutritional Information

  • Serving Size1 Whole Grain Hoagie, 4 Korean Meatballs, 3/4 ounce 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

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