Ingredients

12 lb. 8 oz. soba noodles or whole-grain spaghetti, dry
16 lb. 4 oz. turkey meatballs*
2 qt. teriyaki sauce, prepared
4 lb. 6 oz. broccoli florets
5 lb. 2 oz. red bell peppers, sliced
20 green onions, diced

Instructions

  1. Cook noodles until al dente. Drain and rinse with cool water. Place meatballs on a parchment lined sheet pan. Brush  meatballs lightly with teriyaki sauce. Heat in a 350°F oven until internal temperature reaches 165°F as measured by a meat thermometer.
  2. Steam broccoli and peppers until crisp tender.
  3. Divide broccoli, peppers and onions in 2″ hotel pans.
  4. Toss noodles together with teriyaki sauce and vegetables. Place in a 350°F oven to heat through.
  5. Portion 1 1/4 cups noodles and vegetables for each serving. Place four meatballs on top of noodles. Serve immediately or hold at 140°F.

Notes & Comments

*Notes: Jennie-O Turkey Meatballs .65 ounces #19200 can be used in this recipe.

Source

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