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; carbohydrates 45.7g; dietary fiber 10.1g; sugars 12.4g; fat 17.1g; saturated fat 2.4g; vitamin a iu 1865.2IU; vitamin c 47mg; folate 101.6mcg; calcium 59mg; iron 5.9mg; magnesium 82.7mg; potassium 1271.8mg; sodium 433.9mg; thiamin 0.2mg.
3 1/2 vegetable, 3 fat, 2 starch, 1/2 lean protein