10 pounds Meatballs, reduced-sodium, frozen (5 per 2 ounce equivalents)
1 quart 1 cup Kikkoman Preservative-Free Orange Sauce
3 tablespoons Kikkoman Sriracha Hot Chili Sauce
56 each Flatbread, 6x6 square, whole grain rich, thawed
2 pounds (3 quarts 2 cups) Green cabbage, fresh, finely sliced
2 ounces (2 cups) Cilantro, fresh, rough chopped
¼ cup Sesame seeds
Preheat oven to 375°F.
Spray two full-size 2-inch steamtable pans with pan release spray. Place 5 pounds frozen meatballs into each 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.
CCP:Hold hot at 135°F or higher.
Measure the Kikkoman Preservative-Free Orange Sauce and stir in the Kikkoman Sriracha Hot Chili Sauce. Heat the sauce to 135°F or higher and pour over the baked meatballs, dividing equally between each pan. Cover and hold hot until service.
CCP: Hold hot at 135°F or higher.
Keep the flatbreads in their bags and place in a warmer to soften.
Combine the finely sliced green cabbage and chopped fresh cilantro. Gently mix together until the cilantro is evenly distributed.
To serve, place a softened flatbread in a paper-lined basket or a paper boat. Place 5 glazed meatballs down the center of each flatbread. Top with ¼ cup of the cabbage and cilantro combination, and sprinkle with sesame seeds. Serve immediately.
|Serving Size||1 flatbread sandwich|
|1 Serving Provides||2 ounce equivalents meat/meat alternate, 2 ounce equivalents grains|
|Nutrients Per Serving|
|Total Fat||11.4 g|
|Saturated Fat||2.8 g|
|Vitamin A||317 IU|
|Vitamin C||6 mg|
|Dietary Fiber||4.5 g|