Source: EatingWell.com, March 2019
To make ahead: The sauce can be made 3 days ahead and the meatballs can be made 1 day ahead. Refrigerate separately.
Learn more about how to make these vegan meatballs.
Serving Size: 4 meatballs & 1/2 cup sauce
394 calories; protein 12.7g 25% DV; carbohydrates 45.7g 15% DV; dietary fiber 10.1g 40% DV; sugars 12.4g; fat 17.1g 26% DV; saturated fat 2.4g 12% DV; vitamin a iu 1865.2IU 37% DV; vitamin c 47mg 78% DV; folate 101.6mcg 25% DV; calcium 59mg 6% DV; iron 5.9mg 33% DV; magnesium 82.7mg 30% DV; potassium 1271.8mg 36% DV; sodium 433.9mg 17% DV; thiamin 0.2mg 19% DV.
3 1/2 vegetable, 3 fat, 2 starch, 1/2 lean protein