Merguez Meatballs with Hummus

Merguez Meatballs with Hummus
24 14-oz. portions Yield

Ingredients

  • 7½ lb. Recipe: Merguez Turkey Sausage
  • 2 Tbsp. GFS Pan Coating Spray
  • 24 ct. Pita Bread, 6”
  • 6 oz. Markon Ready-Set-Serve Arugula
  • 6 lb. Hummus
  • 3 lb. Recipe: Feta Labneh
  • 12 oz. Markon Roma Tomatoes

Preparation

1. Scoop sausage into 1 oz. portions using #30 scoop. Roll into balls and place in a storage container in a single layer. Cover and refrigerate until needed.

To prepare à la carte:

1. Place five meatballs on an oiled baking pan. Place in a 350°F oven for 15-20 minutes or until cooked through.

2. Cut pita bread into triangles.

3. Place ¼ oz. arugula at the top center of serving plate. Shingle pita triangles on the left and right side of the plate.

4. Spread 4 oz. of hummus out in a circle just off center of the plate. Spoon 2 oz. of feta labneh on to the center of the hummus. Place 1 Tbsp. of Roma tomatoes on top of the labneh.  

NUTRITIONAL INFO (per serving)Calories: 735

Fat: 34 g.

Sodium: 1,357 mg.

Carbohydrates: 70 g.

Protein: 43 g.