There’s little more comforting on a weeknight — or any night — than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat — ground pork shoulder, veal and beef chuck, along with minced bacon — rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on. Featured in: Spaghetti And Meatballs.
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Serving Size: 1 recipe (1725g) | ||
Recipe Makes: 1 | ||
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Calories: 3946 | ||
Calories from Fat: 1465 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.7g | 217 % | |
Saturated Fat 67g | 335 % | |
Monounsaturated Fat 61.1g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 629.1mg | 194 % | |
Sodium 2776.4mg | 96 % | |
Potassium 4739.2mg | 125 % | |
Total Carbohydrate 411.8g | 121 % | |
Dietary Fiber 28.6g | 114 % | |
Sugars, other 383.2g | ||
Protein 193.9g | 277 % | |
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: 3946
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