Recipes
Meatball Sub
Ingredients
10 Portions
White Baguette: 5
Tulip Meatballs: 20
FFT Tomato Sauce: 600ml
Grated Cheese: 200g
Fresh Parsley: 3 sprigs
50 Portions
White Baguette: 25
Tulip Meatballs: 100
FFT Tomato Sauce: 3 litres
Grated Cheese: 1kg
Fresh Parsley: 1 bunch
100 Portions
White Baguette: 50
Tulip Meatballs: 200
FFT Tomato Sauce: 6 litres
Grated Cheese: 2kg
Fresh Parsley: 2 bunches
Method
- Prepare the tomato sauce (see FFT batch tomato sauce recipe)
- Cook the meatballs in an oven at 180°C until the core temperature reaches 75°C
- Combine the meatballs and tomato sauce and mix well
- Slice each baguette in half, then slice again down the middle to create space for the filling
- Spoon the meatballs into the baguette and place on a tray with the filling side up
- Sprinkle grated cheese over the meatballs and place in the oven for 5 minutes to melt the cheese
- Garnish with freshly chopped parsley
Key Points
Allergens
Gluten, Milk, Celery
