Mix all ingredients well. Shape into 48 balls, about 1 3/4 inches in diameter. TO SERVE WITHOUT FREEZING: Preheat oven to 350? F. (moderate). Place meatballs in a shallow baking pan. Bake 30 minutes or until meat is done. Serve with Mushroom Sauce. TO FREEZE: Place 12 balls in single layer on freezer wrap. Allow enough extra wrap to fold over top. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before stacking packages. TO BAKE FROZEN MEATBALLS: Preheat oven to 350? F. (moderate). Remove freezer wrap. Place meatballs in a shallow baking pan. Bake 1 hour or until meat is done. Serve with Mushroom Sauce.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 134 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 264.9mg||81 %|
|Sodium 231.2mg||8 %|
|Potassium 341.7mg||9 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 12.6g|
|Protein 21.6g||31 %|
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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: 279
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