Directions:
- Heat oven to 400.
- Line 2 (15x10x1-inch) pans with foil;spray with cooking spray.
- Mix first four ingredients until blended; shape into 32 (1-1/2 inch) balls, using 1/4 cup for each.
- Place 16 meatballs in each prepared pan. Bake 16 to 18 minute or until done (160 degrees F).
- Mix 1 jar (12 oz.) beef gravy, 1/2 cup sour cream and 2 tablespoons chopped fresh parsley in large skillet; cook on medium-low heat 3 minute or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.
- How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.71 Kcal (2339 kJ) | ||
| Calories from fat | 320.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.57g | 55% | |
|---|---|---|---|
| Cholesterol | 233.27mg | 78% | |
| Sodium | 664.89mg | 28% | |
| Potassium | 799.88mg | 17% | |
| Total Carbs | 12.06g | 4% | |
| Sugars | 1.86g | 7% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 48.64g | 97% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 5.7mg | 32% | |
| Calcium | 101.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 151.97 Kcal (636 kJ) | ||
| Calories from fat | 87.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.67g | 55% | |
|---|---|---|---|
| Cholesterol | 63.45mg | 78% | |
| Sodium | 180.86mg | 28% | |
| Potassium | 217.57mg | 17% | |
| Total Carbs | 3.28g | 4% | |
| Sugars | 0.51g | 7% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 13.23g | 97% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 1.6mg | 32% | |
| Calcium | 27.6mg | 10% | |
* 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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