Number of Servings

Ingredients: Quantity:
JTM Cooked Meatballs 10 lbs.
JTM Hunan Orange Sauce 5.0 lbs.
Ketchup 8.0 oz.
Orange Marmalade 8.0 oz.
Red Wine Vinegar 4.0 oz.
Stir Fry Veggie Medley (Fresh or Frozen) 7.5 lbs.
USDA Cooked WGR Spaghetti Pasta (110506) 30.5 cups
USDA OJ Concentrate (100276) 1.0 lb.

Prep Time: 60 min.     Yields: 56
Desired Yield:



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Hunan Orange Spaghetti & Meatballs (Fresh Scratch)

JTM Products:


1. Heat JTM Hunan Orange Sauce to 140*F (CCP - Critical Control Point) and hold at 140*F or higher (Critical Control Point) until ready for service

2. Prepare spaghetti noodles (or lo-mein) cooking al dente and chilling to hold until ready for service.

3. Heat meatballs in oven (approximately 15 min. @ 325F) or steamer (covered for approximately 20 minutes). Hold at 140F or higher (Critical Control Point) until ready for service.

4. Prepare Asian vegetable medley in steamer cooking lightly (al dente.)

To assemble dish:

-Blend Asian vegetables with spaghetti noodles (or lo-mein.)

-Add 3.0 lbs. of JTM Hunan Orange Sauce and mix thoroughly.

-Combine meatballs with remaining sauce (2.0 lbs.) and blend well.

- Portion 1/2 cup serving on the plate and top with 4 meatballs and 3.89 oz. by weight or 1/2 cup (#8 scoop) of vegetable/orange sauce.

- 4 meatballs served with 1/2 cup of cooked WGR spaghetti and 1/2 cup of vegetable and orange sauce provides: 2.0 oz. M/MA + 1.0 oz. Grain Equivalent + 1/4 cup Other vegetable

Garnish ideas:

- 0.5 oz. of crispy fried noodles (chow-mein)

- Mandarin oranges

- 0.5 oz. finely diced red peppers

- Sprinkle of sesame seeds

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.