Merguez Meatballs with Hummus

Name: Merguez Meatballs with Hummus
Yield: 24 14-oz. portions
Ingredients: 7

Servings

24 14-oz. portions

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

Recipe 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.

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