Directions:
- Mix all meatball ingredients well.
- Shape into 1-1/2 inch balls.
- Place on rack in roasting pan.
- Bake at 400* for 15 minutes.
- Dill Sauce: Melt butter in saucepan.
- Stir in flour and salt.
- Slowly add broth.
- Cook and stir over medium heat until thickened.
- Remove from heat; add yogurt.
- Reheat; stirring; do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.25 Kcal (1638 kJ) | ||
| Calories from fat | 201.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.34g | 34% | |
|---|---|---|---|
| Cholesterol | 165.42mg | 55% | |
| Sodium | 714.54mg | 30% | |
| Potassium | 600.79mg | 13% | |
| Total Carbs | 14.73g | 5% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 0.98g | 4% | |
| Protein | 31.08g | 62% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 142.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 117.65 Kcal (493 kJ) | ||
| Calories from fat | 60.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 34% | |
|---|---|---|---|
| Cholesterol | 49.74mg | 55% | |
| Sodium | 214.86mg | 30% | |
| Potassium | 180.65mg | 13% | |
| Total Carbs | 4.43g | 5% | |
| Sugars | 0.77g | 10% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 9.35g | 62% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 1mg | 18% | |
| Calcium | 42.8mg | 14% | |
* 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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