CHICKEN MEATBALLS
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 4 slicecrostini breadCHICKEN MEATBALLS
- 1 tbspevooCHICKEN MEATBALLS
- 1/4 tspS&P MixrecipeCHICKEN MEATBALLS
- 4 eachMeatballs – ChickenrecipehotNOTE*
- 3 flozSauce – Roasted Garlic Tomatorecipepureedhot
- 1 tspgrated parmesanCHICKEN MEATBALLS
- 1 tbspPesto – BasilrecipeCHICKEN MEATBALLS
- 1
Lightly brush each crostini slice with evoo on both sides. Season with S&P. Toast both sides of each slice on a grill, panini press -or- flat top until golden brown.
- 2
Place hot Meatballs into the Soup Bowl. Spoon Tomato Sauce evenly over the Meatballs.
- 3
Garnish with parmesan evenly distributed over the Meatballs.
- 4
Using a squeeze bottle or pastry bag, drizzle basil pesto around the meatballs as shown in the photo.
- 5
Place bowl onto the left side of a beverage napkin lined plate.
- 6
Shingle toasted bread to the right of the Meatballs, as shown in the photo.
*SERVICE | Place a ratio of 12 ea Meatballs to 1 cup pureed Roasted Garlic Tomato Sauce to 1 cup water into a metal hotel pan. Gently stir together well to evenly coat the meatballs.
Cover the pan with plastic wrap, then foil, to seal tightly. Heat in a 325°F oven until it reaches an internal temperature of 165°F. Hot hold at 140°F.
Monitor seasoning, temperature and integrity of Meatballs and Sauce every hour and adjust accordingly.
CATERING MINI | x12 Meatballs-3/4 oz
CATERING LARGE | x16 Meatballs-1 1/2 oz
Description
1
Serving Size
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