| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher's Legacy 80/20 Fresh Ground Beef | 513019 | 5 lbs. |
| Rancher's Legacy Frozen 80/20 Coarse Ground Pork | 507921 | 5 lbs. |
| Prairie Farms 1% Low-Fat Milk | 149636 | 2 cups |
| Baron Spices Italian Seasoning | 290864 | 0.5 cup |
| Baron Spices Whole Fennel Seed Spice | 290842 | 0.5 cup |
| Livia's Salt Pepper & Garlic Seasoning | 290904 | 0.5 cup |
| Cortona Grated Aged Parmesan Cheese | 212803 | 4 cups |
| Upper Crust Panko Bread Crumbs | 430124 | 8 cups |
| Sparboe Large Eggs | 215608 | 4 ea. |
| Cortona Extra Virgin Olive Oil | 267668 | 8 oz. |
| Belgioioso Sliced Mild Provolone Cheese | 211277 | 4 sli. |
| Dei Fratelli Marinara Sauce | 229306 | 3 oz. per order |
| Cortona Shaved Caesar Salad Cheese Blend | 209203 | 0.5 oz. per order |
| Fresh Basil | 133025 | 1 sprig per order |
In large mixer, combine beef, pork, milk, seasonings, eggs, breadcrumb and olive oil. Mix until well incorporated.
Weigh and form each meatball to 14 ounces.
Bake in 300 degree oven until internal temperature reaches 155 degrees. Remove from oven and allow to cool.
Once cooled, slice meatball 3/4 of the way through offset four times. Place quarter slices of provolone between each of the meatball slices and return to the oven to heat to order.
Once the cheese has melted, remove from oven and serve with marinara sauce and garnishes.
