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Suggest a better descriptionMeatballs: To make meatballs combine all ingredients except oil; mix thoroughly. Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly. Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil. Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes. Add browned meat balls. Makes 6-7 quarts. Recipe by: Kimberly Long
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 621 | ||
Calories from Fat: 548 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.9g | 81 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 195.1mg | 60 % | |
Sodium 448.9mg | 15 % | |
Potassium 351.5mg | 9 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 9.2g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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