213 Calories, 24g protein, 8g carbs, 9.6g fat
1. Combine all the ingredients except the olive oil spray in a large mixing bowl and shape into about 30 meatballs 1 inch across.
2. Spray a large nonstick skillet generously with olive oil.
3. Cook the meatballs for 5 to 6 minutes, working in batches if your pan is not large enough to fit them all, occasionally moving around to brown all sides.
Variation: Once all the meatballs are cooked, add a jar of low-sodium marinara sauce (preferably organic and with minimal sugar) to the pan. Simmer the meatballs in the sauce for 20 minutes. These sauced meatballs are great by themselves or served over quinoa, farro or whole-wheat pasta at lunch, or over spaghetti, squash or other veggies for dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 272 | ||
Calories from Fat: 58 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 390.1mg | 13 % | |
Potassium 456.8mg | 12 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 22g | ||
Protein 28.7g | 41 % | |
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: 272
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