ITALIAN STYLE
Flavorful meatballs that are rolled up and served over spaghetti, on a sub or even straight-up. (We’re not judging.)
 
INGREDIENTS
 
Water, pea protein*, expeller-pressed canola oil, refined coconut oil, natural flavors, rice protein, yeast, methylcellulose, potato starch, spices, salt, potassium chloride, apple extract, garlic powder, vinegar, lemon juice concentrate, onion powder, pomegranate extract, sunflower lecithin, beet powder (for color), carrot.
 
*Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Contains no peanuts or tree nuts.
NUTRITION FACTS
Serving Size: 5 Meatballs (4.3oz/121g)
Servings Per Container: About 2.5
Calories 190
 
Amount
%Daily Value*
Total Fat
21 g
27 %
Satured Fat
7 g
35%
Trans Fat
0 g
 
Cholesterol
0 mg
0 %
Sodium
500 mg
22%
Total Carbohydrate
9 g
3 %
Dietary Fiber
3 g
7%
Total Sugars
0 g
 
Added Sugar
0 g
 
Protein
19 g
38%
Vitamin D
0mcg
0 %
Calcium
110 mg
8 %
Iron
4.9g
25 %
Potassium
460mg
10 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories in a day is used for general nutrition advice.
COOKING INSTRUCTIONS
SKILLET
 
Pre-heat large non-stick skillet over medium-low to medium heat. Add meatballs and cook for 7-8 min, continuously turning.
OVEN
 
Pre-heat oven to 375°F. Place meatballs on an aluminum foil-lined baking sheet. Bake for 12-13 minutes; gently turning meatballs over halfway through. If adding meatballs to sauce: Lightly sear meatballs for 3min. Add to sauce, cover, and let simmer for 45min - 1hr, stirring occasionally. Do not overcook. Interior of meatball may still be red or pink when fully cooked. Cook time may vary depedning on equipment. Always cook to an internal temperature of 165°F