Mix first 4 ingredients together and shape into small balls. Drop into sauce made of last 3 ingredients. Simmer until brown. Refrigerate or freeze. To serve, bring to room temperature. Reheat in chafing dish and provide cocktail picks. May also be served over rice as an entree. My note: These days I first shape the meatballs, cook them in the microwave and drain well before adding to the sauce. Much healthier! I have also made these with ground turkey. Recipe by: Marian Pauson and Linda Diamond Recipe by: Temple Beth Am, Sisterhood, Abington PA Posted to JEWISH-FOOD digest by Joyce Rosenfield
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|Serving Size: 1 Serving (2739g)|
|Recipe Makes: 1|
|Calories from Fat: 4151 (66%)|
|Amt Per Serving||% DV|
|Total Fat 461.2g||615 %|
|Saturated Fat 174g||870 %|
|Monounsaturated Fat 160g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 1572.3mg||484 %|
|Sodium 1623.5mg||56 %|
|Potassium 6980.3mg||184 %|
|Total Carbohydrate 231.9g||68 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 218.8g|
|Protein 299.2g||427 %|
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Calories per serving: 6318
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