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; total fat 17.1g 26% DV; saturated fat 2.4g; sodium 434mg 17% DV; potassium 1272mg 36% DV; carbohydrates 45.7g 15% DV; fiber 10.1g 40% DV; sugar 12g; protein 12.7g 25% DV; exchange other carbs 3; vitamin a iu 1865IU; vitamin c 47mg; folate 102mcg; calcium 59mg; iron 6mg; magnesium 83mg; thiaminmg.
3 1/2 vegetable, 3 fat, 2 starch, 1/2 lean protein