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
- 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.
- Steam broccoli and peppers until crisp tender.
- Divide broccoli, peppers and onions in 2″ hotel pans.
- Toss noodles together with teriyaki sauce and vegetables. Place in a 350°F oven to heat through.
- 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
- Recipe, Photo and Nutrition and Meal Pattern Analyses: Hormel Foods/Jennie-O