Preheat oven to 375°F.
Spray a full-size, 2-inch steam-table pan with pan release spray. Place the meatballs in the prepared pan and distribute into a single layer. Cover and bake the meatballs in the preheated oven for about 30 minutes, or until the meat begins to brown slightly.
CCP: Cook to a minimum internal temperature of 135°F.
Remove from the oven.
Pour the Kikkoman Preservative-Free Poke Sauce over the baked meatballs and stir to coat each meatball evenly.
CCP: Hold hot at 135°F or higher.
To serve, place 1 cup of cooked brown rice into a 12- to 16-ounce portion container. Top with 5 poke sauce meatballs. Place ¼ cup each of sliced cucumber and grated carrots next to the meatballs. Sprinkle with thinly sliced green onions and sesame seeds. Serve immediately.
| Serving Size | 1 portion |
| 1 Serving Provides | 2 ounce equivalents grains, 2 ounce equivalents meat/meat alternate, ¼ cup other vegetable, ¼ cup red/orange vegetable |
| Nutrients Per Serving | |
| Calories | 418 |
| Protein | 23 g |
| Carbohydrate | 61 g |
| Total Fat | 9.5 g |
| Saturated Fat | 2.3 g |
| Cholesterol | 44 mg |
| Vitamin A | 5,536 IU |
| Vitamin C | 4 mg |
| Iron | 2 mg |
| Calcium | 426 mg |
| Sodium | 596 mg |
| Dietary Fiber | 6 g |
