South Carolina Beef: From Our Ranchers to Your Schools

Teriyaki Meatball Sub

50 SERVINGS

• 150 Teriyaki Meatballs (3 meatballs per sub) • 50 Whole Grain 5” Sub Rolls • 6 cups Teriyaki Sauce (prepared, low-sodium) • 4 lbs. Shredded Carrots • 4 lbs. Shredded Cabbage • 3 lbs. Sliced Red Onions (thinly sliced) • 3 lbs. Sliced Cucumbers (thinly sliced) • 1 cup Fresh Cilantro (chopped) INGREDIENTS

1. Preheat the oven to 350°F. 2. Prepare the teriyaki meatballs according to the recipe. 3. Warm the teriyaki sauce in a saucepan over medium heat. 4. Place 3 meatballs inside each whole grain 5” sub roll. 5. Drizzle warmed teriyaki sauce over the meatballs inside the roll, ensuring each sub is well-coated. 6. Top each sub with shredded carrots, shredded cabbage, sliced red onions, and sliced cucumbers. 7. Garnish with fresh cilantro and serve. INSTRUCTIONS

Calories: 330 Carbohydrate: 34g Total Fat: 14g Fiber: 2.3g Saturated Fat: 4.5g Total Sugar: 2.6g

Trans fat: .7g Added Sugar: 1.6g Cholesterol: 58mg Protein: 16.6g Sodium: 403mg

CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/2 cup eq.