Directions:
- Combine all ingredients and knead together. Shape into 36-1 balls.
- Using a large fry pan over medium heat, brown meatballs equally on each side, about 7-8 minutes.
- Add to an already prepared large pot of spaghetti sauce and cook on a low simmer for 30-40 minutes. Test for doneness.
- If freezing a large amount, skip the last step of adding them to the sauce, and instead, bake them on a large baking sheet in a 375 F oven for 30 minutes, spaced 1/2 apart. Let cool. Drain any visible grease, cover with foil and flash freeze them in a single layer on a baking sheet. After frozen, you can then place the meatballs in a Ziploc freezer bag to store in your freezer for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.21 Kcal (755 kJ) | ||
| Calories from fat | 92.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.3g | 16% | |
|---|---|---|---|
| Cholesterol | 76.51mg | 26% | |
| Sodium | 538.83mg | 22% | |
| Potassium | 232.9mg | 5% | |
| Total Carbs | 5.37g | 2% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 15.98g | 32% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 172.68 Kcal (723 kJ) | ||
| Calories from fat | 88.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 16% | |
|---|---|---|---|
| Cholesterol | 73.31mg | 26% | |
| Sodium | 516.31mg | 22% | |
| Potassium | 223.17mg | 5% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 15.31g | 32% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 84mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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