Korean BBQ Meatball Rice Bowl

Portion Size:

DIRECTIONS

Sauce Sub Recipe- Mix the jam, soy sauce, Gochujang sauce, rice vinegar, and sesame oil together to make a smooth sauce.
Place the meatballs into 2" hotel pans. Pour the sauce over the meatballs and stir to coat them. Place in the oven at 350°F for about 20 minutes to heat them through.
Steam the vegetables until they are tender crisp.
To build the rice bowl, put ½ cup (#8 scoop) of hot rice into a 12 oz. bowl or pagoda pail. Top with ¼ cup vegetables and 6 meatballs with sauce.

INGREDIENT Sauce Sub Recipe- Apricot Jam
50 SERVINGS MEASURE: 1 qt. 1 c. WEIGHT:	100 SERVINGS MEASURE: 2 qt. 2 c. WEIGHT:

INGREDIENT Sauce Sub Recipe- Soy Sauce - Reduced Sodium
50 SERVINGS MEASURE: ½ c. 1 tbsp. WEIGHT:	100 SERVINGS MEASURE: 1 c. 2 tbsp. WEIGHT:

INGREDIENT Sauce Sub Recipe- Gochujang Sauce
50 SERVINGS MEASURE: 1 ¹?8 c. WEIGHT:	100 SERVINGS MEASURE: 2 ¼ c. WEIGHT:

INGREDIENT Sauce Sub Recipe- Rice Vinegar
50 SERVINGS MEASURE: ½ c. 1 tbsp. WEIGHT:	100 SERVINGS MEASURE: 1 c. 2 tbsp. WEIGHT:

INGREDIENT Sauce Sub Recipe- Sesame Oil
50 SERVINGS MEASURE: 2 tbsp. WEIGHT:	100 SERVINGS MEASURE: ¼ c. WEIGHT:

INGREDIENT JENNIE-O Turkey Meatballs .65 Ounces #19200
50 SERVINGS MEASURE: WEIGHT: 12 lb. 2 oz.	100 SERVINGS MEASURE: WEIGHT: 24 lb. 4 oz.

INGREDIENT Mixed Asian Vegetables, Frozen
50 SERVINGS MEASURE: WEIGHT: 6 lb. 2 oz.	100 SERVINGS MEASURE: WEIGHT: 12 lb. 4 oz.

INGREDIENT Rice, Prepared
50 SERVINGS MEASURE: 1 gal. 2 qt. 1 c. WEIGHT:	100 SERVINGS MEASURE: 3 gal. 2 c. WEIGHT:

NUTRIENTS PER SERVING
Calories	397 cal
Fat	8 g
Saturated Fat	2 g
Trans Fat	0 g
Cholesterol	67 mg
Sodium	766 mg
Carbohydrates	55 g
Dietary Fiber	1 g
Protein	24 g

1 serving provides 3 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/4 c. (other) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Korean BBQ Meatball Rice Bowl

Portion Size:

DIRECTIONS

Sauce Sub Recipe- Mix the jam, soy sauce, Gochujang sauce, rice vinegar, and sesame oil together to make a smooth sauce.
Place the meatballs into 2" hotel pans. Pour the sauce over the meatballs and stir to coat them. Place in the oven at 350°F for about 20 minutes to heat them through.
Steam the vegetables until they are tender crisp.
To build the rice bowl, put ½ cup (#8 scoop) of hot rice into a 12 oz. bowl or pagoda pail. Top with ¼ cup vegetables and 6 meatballs with sauce.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
Sauce Sub Recipe- Apricot Jam	1 qt. 1 c.		2 qt. 2 c.
Sauce Sub Recipe- Soy Sauce - Reduced Sodium	½ c. 1 tbsp.		1 c. 2 tbsp.
Sauce Sub Recipe- Gochujang Sauce	1 ¹?8 c.		2 ¼ c.
Sauce Sub Recipe- Rice Vinegar	½ c. 1 tbsp.		1 c. 2 tbsp.
Sauce Sub Recipe- Sesame Oil	2 tbsp.		¼ c.
JENNIE-O Turkey Meatballs .65 Ounces #19200		12 lb. 2 oz.		24 lb. 4 oz.
Mixed Asian Vegetables, Frozen		6 lb. 2 oz.		12 lb. 4 oz.
Rice, Prepared	1 gal. 2 qt. 1 c.		3 gal. 2 c.

NUTRIENTS PER SERVING
Calories	397 cal	Fat	8 g	Saturated Fat	2 g
Trans Fat	0 g	Cholesterol	67 mg	Sodium	766 mg
Carbohydrates	55 g	Dietary Fiber	1 g	Protein	24 g

1 serving provides 3 oz. meat/meat alternate, 1 oz. Eq. servings bread/grain and 1/4 c. (other) vegetable.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Korean BBQ Meatball Rice Bowl

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Korean BBQ Meatball Rice Bowl

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS