Preheat oven to 375°F.
Spray two full-size 2-inch steamtable pans with pan release spray. Place 5 pounds frozen meatballs into each 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.
CCP:Hold hot at 135°F or higher.
Measure the Kikkoman Preservative-Free Orange Sauce and stir in the Kikkoman Sriracha Hot Chili Sauce. Heat the sauce to 135°F or higher and pour over the baked meatballs, dividing equally between each pan. Cover and hold hot until service.
CCP: Hold hot at 135°F or higher.
Keep the flatbreads in their bags and place in a warmer to soften.
Combine the finely sliced green cabbage and chopped fresh cilantro. Gently mix together until the cilantro is evenly distributed.
To serve, place a softened flatbread in a paper-lined basket or a paper boat. Place 5 glazed meatballs down the center of each flatbread. Top with ¼ cup of the cabbage and cilantro combination, and sprinkle with sesame seeds. Serve immediately.
| Serving Size | 1 flatbread sandwich |
| 1 Serving Provides | 2 ounce equivalents meat/meat alternate, 2 ounce equivalents grains |
| Nutrients Per Serving | |
| Calories | 364 |
| Protein | 21 g |
| Carbohydrate | 45 g |
| Total Fat | 11.4 g |
| Saturated Fat | 2.8 g |
| Cholesterol | 41 mg |
| Vitamin A | 317 IU |
| Vitamin C | 6 mg |
| Iron | 0 mg |
| Calcium | 376 mg |
| Sodium | 656 mg |
| Dietary Fiber | 4.5 g |
