Directions:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
- Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.28 Kcal (1709 kJ) | ||
| Calories from fat | 91.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.17g | 16% | |
|---|---|---|---|
| Cholesterol | 20.41mg | 7% | |
| Sodium | 866.33mg | 36% | |
| Potassium | 201.14mg | 4% | |
| Total Carbs | 49.59g | 17% | |
| Sugars | 20.62g | 82% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 29.45g | 59% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 11.2mg | 62% | |
| Calcium | 240.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 154.95 Kcal (649 kJ) | ||
| Calories from fat | 34.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 16% | |
|---|---|---|---|
| Cholesterol | 7.75mg | 7% | |
| Sodium | 328.79mg | 36% | |
| Potassium | 76.34mg | 4% | |
| Total Carbs | 18.82g | 17% | |
| Sugars | 7.82g | 82% | |
| Dietary Fiber | 1.09g | 11% | |
| Protein | 11.18g | 59% | |
| Vitamin C | 3.1mg | 13% | |
| Iron | 4.2mg | 62% | |
| Calcium | 91.4mg | 24% | |
* 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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