Sloppy Joe Meatball Bake - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

155 g/5.5 oz

Ingredients

	Metric	Imperial
Black Pepper, ground	15 ml	3 Tbsp
Onions, fresh, minced	40 g	1.5 oz
Paprika	45 ml	3 Tbsp
Cumin Powder	15 ml	1 Tbsp
Brown Sugar	125 g	4.4 oz
Garlic Powder	15 ml	3 Tbsp
Table Salt	10 ml	2 tsp
Maple Leaf Meatballs, broiled, frz, 10 g each	1.5 kg	3 lbs 5 oz
Tomato Sauce, LS, Cnd	1.4 L	5 2/3 cup
Water	375 ml	1 1/2 cups
Ground Mustard, dry	45 ml	3 Tbsp
Apple Cider Vinegar	125 ml	1/2 cup
Kalamata Olives, sliced, drained	115 g	4 oz
Mozzarella Cheese, cubed into 1/2 "	375 g	13 oz

Preheat convection to 325'F/165'C.
In a small bowl, combine the black pepper, minced onions, paprika, ground cumin, brown sugar, garlic powder and salt.
In a 2" deep insert pan, place frozen meatballs.
In a large bowl, mix tomato sauce, water, dry mustard, apple cider vinegar, and drained kalamata sliced olives. Add in the brown sugar, and spice mixture. Stir to combine. Pour the mixture over the meatballs and stir to combine.
Cover the pan with foil and place in preheated convection oven. Bake for ~50 minutes or until the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
Sprinkle cubes of mozzarella cheese over Sloppy Joe Meatball Bake. Place back in oven and bake for an additional 5 minutes with the lid off until the cheese in melted.
Serve 6 meatballs each per serving with additional sauce. Garnish with fresh or dried basil at point of service.

Serve with buttered noodles, steamed broccoli and toasted garlic bread (sides not included in the nutritional information).