Ingredients
Beef, Water, Soy Protein (Soy Protein, Caramel), Sea Salt, Spices and Spice Extracts, Onion Powder, Salt, Garlic Powder, Soy Lecithin, Tricalcium Phosphate (Anti-Caking), Polysorbate 80 (Emulsifier). Contains: Soy.
Allergens
Soy
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
Nutrition FactsPer 4 meatballs (60 g) |
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Calories140 | % Daily Value* |
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Fat10g | 13% |
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Saturated4.5g + Trans0.5g | 25% |
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Carbohydrate1g |
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Fibre0g | 0% |
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Sugars1g | 1% |
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Protein12g |
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Cholesterol30mg | 10% |
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Sodium320mg | 14% |
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Potassium250mg | 5% |
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Calcium10mg | 1% |
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Iron1.5mg | 8% |
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* 5% or less is a little, 15% or more is a lot |
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We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
FRY PAN: (for best results)
- Place meatballs in cold non-stick fry pan with 1/4 cup (60 mL) water. Cover and gradually increase heat to medium-high.
- Heat 20 minutes (entire box), stirring often. If desired, cover with sauce.
- Heat and stir another 2 to 4 minutes.
MICROWAVE (1000 WATTS):
- Heat meatballs, uncovered, on high in microwave-safe bowl: 1 1/2 to 2 minutes (10 meatballs); 8 to 10 minutes (half box); 13 to 15 minutes (entire box). Stir every 5 minutes.
- If desired, cover with sauce and heat 2 minutes, or until thoroughly heated.
HEAT IN SAUCE:
- Add meatballs into boiling sauce of choice.
- Heat 10 to 12 minutes, stirring often.
OVEN:
- Preheat oven to 400°F (205°C).
- Spread meatballs in single layer on baking sheet and position in centre of oven.
- Heat 20 minutes. If desired, pour preheated sauce over meatballs before serving.
NOTE:
Ensure product is thoroughly heated to a minimum internal temperature of 165°F (74°C) before serving. Since appliances vary, these instructions are guidelines only.
We always endeavor to provide the most complete and up-to-date information but occasionally a product formulation may be adjusted slightly and our stores may contain products of both formulation. Therefore always be sure to check the retail package at point of purchase for the most up-to-date ingredient, allergen and nutrition information. This will provide the final assurance that you are buying a product that meets your dietary needs.
FAQs
80/20: Ground Chuck
It's the highest lean-to-fat ratio in the specialty grinds and tends to be quite tender and juicy. Ground chuck is from the shoulder of the cow. It is rich and tender with plenty of flavor. Often referred to as “lean ground beef,” this is perfect for hamburgers and meatballs.
What's the secret to tender meatballs? ›
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.
What is the best beef percentage for meatballs? ›
Specifically 80% lean ground beef for the ideal meat-to-fat ratio. Some people like to use blends, and if you're getting nice beef, pork, and veal from your butcher, by all means, go for it.
What do you put in meatballs so they don't fall apart? ›
ANSWER: Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs.
What is the difference between ground beef and ground sirloin meatballs? ›
Ground beef (and chuck) is more tender and softer thanks to the fat content. Fat doesn't always equal bad, but it DOES equal flavor, so even though it sounds less fancy than sirloin, it will be more flavorful.
What meat are Italian meatballs made of? ›
These classic Italian-American style meatballs are huge and pillowy soft! They're made with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce.
What not to do when making meatballs? ›
5 Mistakes to Avoid When Making Meatballs
- Not seasoning the meat.
- Not adding any moisture to the meat.
- Over-mixing the meat.
- Not shaping the meatballs correctly.
- Not forming evenly-sized meatballs.
What does adding milk to meatballs do? ›
The Key to Tender Meatballs
Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
Why do you put baking soda in meatballs? ›
Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.
Is it better to bake meatballs at 350 or 400? ›
For 1-2 inches of beef, pork, or turkey meatballs without any pre-cooking, use these guidelines for your wall oven:
- 350°F wall oven:
- 8–14 minutes for 1-inch meatballs.
- 14–18 minutes for 2-inch meatballs.
- 400°F wall oven:
- 6–10 minutes for 1-inch meatballs.
- 10–14 minutes for 2-inch meatballs.
- 425°F wall oven:
You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.
What is the best size to make meatballs? ›
Typically, meatballs will be somewhere between the size of a large cherry and a golf ball. Recipes such as Swedish meatballs and Italian-inspired meatballs are often made with a mixture of both beef and pork, but meatballs can be made with any red meat, game, poultry or a mixture.
What happens if you put too much breadcrumbs in meatballs? ›
Too many breadcrumbs can ruin the texture of your meatball though, turning it into something more like stuffing rather than a mini-meatloaf. It can also make the finished mixture loose, and it'll fall apart when cooking. Too few breadcrumbs, on the other hand, won't give you the desired filler effect.
Can I use mayo instead of eggs in meatballs? ›
But it's not an unusual choice, either, when you consider its parts: egg, oil, and a small amount of vinegar or lemon juice, all whisked or blended together. Because it's a stable emulsion, mayo serves as an excellent binder for meatballs. It easily slips into the role played by eggs and bread crumbs.
What is the secret of a tender meatball? ›
They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.
What's the difference between Italian style meatballs and regular meatballs? ›
Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].
What kind of meat is in spaghetti meatballs? ›
WATER, TOMATO PUREE (WATER, TOMATO PASTE), MEATBALLS MADE WITH PORK, CHICKEN AND BEEF (PORK, CHICKEN, MECHANICALLY SEPARATED CHICKEN, WATER, BEEF, BREAD CRUMBS [ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, SALT, YEAST, SOYBEAN OIL], SOY PROTEIN ...
Do meatballs get more tender the longer they cook? ›
Tenderizing the Meat:
As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.