Lamb Meatballs
Per: 24 MeatballsIngredients:
Ingredients: Lamb • Water • Textured pea flour • Salt • Lentil powder • Dehydrated garlic • Spice • Flavour.
Nutrition facts:
| Per Per 4 meatballs (100g) | |||||
|---|---|---|---|---|---|
| Calories 250 | |||||
| % Daily Value (DV) * | |||||
| Fat 21 g | |||||
| |||||
| Carbohydrate 2g | |||||
| Protein 14 g | |||||
| Cholesterol 55 mg | |||||
| Sodium 540 mg | 23 % | ||||
| Potassium 225 mg | 7 % | ||||
| Calcium 20 mg | 2 % | ||||
| Iron 1.25 | 7 % | ||||
| *5% or less is a little, 15% or more is a lot | |||||
Cooking Instructions
COOKING INSTRUCTIONS FROM FROZEN
Cook to minimum internal temperature of 160°F (71°C).
SKILLET
• Heat 1 tbsp vegetable oil in a non-stick skillet or frying pan over low heat.
• Add meatballs, turning often until well browned on all sides, 22-28 minutes.
WITH SAUCE
• Heat 1 tbsp vegetable oil in a non-stick skillet or frying pan over medium heat.
• Brown meatballs, turning frequently for 5 minutes.
• Add your favourite sauce and bring to a boil.
• Lower heat to a simmer and cook for 20-25 minutes.
OVEN
• Preheat oven to 400°F (204°C).
• Place meatballs in a single layer on foiled-lined baking sheet.
• Transfer to oven and cook on the middle rack for 20-25 minutes, turning meatballs once.
APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
Where to Buy
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