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Recipe

K-12 Mega Meatball

K-12 Mega Meatball

Ingredients (Yield: 64 servings)

Meatballs
1 pound, 9 ounces Onions, raw
15 cloves Garlic, raw
5 tablespoons All-Purpose Vegetable Oil
1 pint, 1/2 cup Kikkoman Katsu Sauce
5 tablespoons Kikkoman Less Sodium Soy Sauce
1 pound, 14 ounces Eggs
1 pound, 14 ounces Kikkoman Panko Japanese Style Toasted Bread Crumbs
20 pounds Beef, ground

Meatball Glaze
1 pint, 13 tablespoons Kikkoman Katsu Sauce
1 pint, 13 tablespoons Ketchup

Instructions

Meatballs:
Preheat oven to 325 degrees and line sheet trays. Wash, peel and finely chop onions. Mince garlic. Heat oil over medium heat in a tilt skillet or large sauté pan,  add onions and garlic and sauté, stirring frequently, until onions are tender. Do not allow garlic to burn.

Use a large mixing bowl that will accommodate all of the beef. Alternately, you may make the recipe in batches. Note: You may use the bowl of a large stand mixer for this step.

Fold in Kikkoman Panko Japanese Style Toasted Bread Crumbs into wet ingredients and use hands to mix together. Use gloved hands to work bread crumb mixture into ground beef. Ensure the bread crumb mixture is completely and evenly mixed into the beef. Note: You may also use a large stand mixer with paddle attachment for this step. Blend on low speed until combined.

Use a 1/2 cup scoop to portion meatballs onto tray five across and six down, or 30 per tray. Bake meatballs for 10-15 minutes until cooked to approximately 140°F. CCP.

Meatball Glaze:
Whisk ketchup and Kikkoman Katsu Sauce together in a mixing bowl. After meatballs have reached approximately 140° degrees, spoon one tablespoon of glaze on top of each meatball. Return meatballs to oven and finish cooking to a minimum internal temperature of 165°F for 15 seconds. Transfer to a serving pan, cover, and hold hot for serving.

Recipe by Kikkoman

Katsu Sauce Less Sodium Soy Sauce Panko Japanese Style Toasted Bread Crumbs