Korean BBQ Inspired Meatballs with FRITOS® Walking Taco
| INGREDIENTS FOR 50 SERVINGS: | INGREDIENTS FOR 1 SERVING: |
200 meatballs, frozen, prepared | 4 meatballs, frozen, prepared with Korean BBQ sauce |
50 – 1.5 oz bags Fritos® Corn Chips Walking Taco | 1 – 1.5 oz bags Fritos® Corn Chips Walking Taco |
1 batch Korean BBQ Sauce | ½ cup Kimchi Slaw |
1 batch Kimchi Slaw |
PREPARATION
1. Preheat oven to 350 degrees.
2. Add meatballs to a 4-inch hotel pan.
3. Pour prepared Korean BBQ sauce over. Mix to coat.
4. Cover and bake for 30 minutes or until meatballs reach internal temperature of 135 degrees.
CCP: Hot hold at 135 degrees or higher until time of service.
SERVING NOTES: SERVE ½ CUP KIMCHI SLAW OVER CHIPS. TOP WITH 4 MEATBALLS. OPTIONAL GARNISHES: CILANTRO, SPICY MAYO
KOREAN BBQ Sauce
INGREDIENTS FOR 50 SERVINGS:
| Soy Sauce, low sodium | 1 ¼ cup |
| Vinegar, apple cider | 2 ½ Tbsp |
| Gochujang | 2 Tbsp |
| Oil, sesame | 2 ½ Tbsp |
| Garlic, minced | 1 ½ Tbsp |
| Ginger, minced | 1 ½ Tbsp |
| Cornstarch | ¼ cup |
| Water, municipal | ¼ cup |
PREPARATION
1. Combine brown sugar, soy sauce, vinegar, gochujang paste, sesame oil, ginger, and garlic.
2. Bring to a boil. Simmer until sauce thickens slightly.
3. Make a slurry by mixing cornstarch and water. Stir into sauce and bring to a boil.
Kimchi slaw
INGREDIENTS FOR 50 SERVINGS:
| Vinegar, rice | 1 cup |
| Gochujang | ½ cup |
| Soy Sauce | ¼ cup |
| Oil, neutral | ¼ cup |
| Garlic, minced | 3 Tbsp |
| Ginger, minced | 3 Tbsp |
| Coleslaw Mix | 4 lbs |
| Peppers, sweet, red, thinly sliced | 1 lb, 8 oz |
| Onions, Green, sliced | 4 oz |
PREPARATION
1. In a bowl, whisk together wet ingredients for slaw recipe with garlic and ginger.
2. Using gloved hands, toss slaw vegetables together with dressing until well incorporated.
CCP: Cover and cold hold at 41° or below.
Prepare slaw minimum of 1 hour before service.
Serving Notes: serve with 4 oz spoodle or tongs.
