For a few years, we had begged our director to put a meatball sub on the menu, but we couldn’t find a way to efficiently serve the sandwich. With the help of our yeast company, we found a recipe for a whole-grain hoagie-style bun that meets USDA requirements. And we purchased the equipment that helped our kitchen quickly mass-produce meatballs. They’re made with a blend of beef, Italian spices and Parmesan cheese, bound together with bread, eggs and cottage cheese. The meatballs are coated in marinara sauce and layered with mozzarella and Parmesan. Our staff is able to scoop up three meatballs, gathering sauce and cheese at the same time. The sub was an immediate hit. One of the kids came through the kitchen the next day just to tell us how delicious it is.
Leigh Ann Bozung
Lakeside Central School District