Directions:
- Moisten bread with water.
- Mix throughly with remaining meatball ingredients.
- Shape into 8 medium or 16 small meatballs.
- Brown meatballs on all sides.
- Combine sauce ingredients in large saucepan.
- Heat to boiling.
- Add meatballs.
- Simmer UNCOVERED until tomato juice has reduced to a fairly-thick sauce-about ONE HOUR.
- Skim any fat (or refrigerate overnight and skim congealed fat).
- Serve with crusty Italian bread, or with pasta (when i am doing it with pasta. i use twice the amount of tomato juice so as to get lots of sauce.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.86 Kcal (975 kJ) | ||
| Calories from fat | 63.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 111.21mg | 37% | |
| Sodium | 147.55mg | 6% | |
| Potassium | 879.37mg | 19% | |
| Total Carbs | 13.54g | 5% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 28.12g | 56% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 3.1mg | 17% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.02 Kcal (289 kJ) | ||
| Calories from fat | 18.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 11% | |
|---|---|---|---|
| Cholesterol | 32.96mg | 37% | |
| Sodium | 43.73mg | 6% | |
| Potassium | 260.64mg | 19% | |
| Total Carbs | 4.01g | 5% | |
| Sugars | 2.51g | 34% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 8.33g | 56% | |
| Vitamin C | 10.3mg | 58% | |
| Iron | 0.9mg | 17% | |
| Calcium | 18.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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