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
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|
|Total Fat||9.5 g|
|Saturated Fat||2.3 g|
|Vitamin A||5,536 IU|
|Vitamin C||4 mg|
|Dietary Fiber||6 g|