beef & sausage meatballs

each beef & sausage meatballs packs 52g of protein, 480 calories, 18g carbs, and 22g fat.

the beef & sausage meatballs is made from scratch with 90/10 ground beef, sweet italian pork sausage, barilla protein+ penne (chickpea, yellow pea), san marzano whole peeled tomatoes, white bread, buttermilk, parmigiano reggiano, pecorino romano, eggs, yellow onion, garlic, flat-leaf parsley, extra-virgin olive oil, dry red wine, tomato paste, unsalted butter, kosher salt, black pepper, dried oregano, garlic powder, onion powder, lemon zest, nutmeg, red pepper flakes, worcestershire sauce.

the beef & sausage meatballs contains eggs, milk, and wheat. everything is made in a kitchen that also handles nuts, dairy, eggs, wheat, and soy.

stovetop: transfer to a small saucepan, add 2 tbsp water, cover and heat over medium-low 8–10 minutes. stir in the butter coin at the end. microwave: add 2 tbsp water, cover loosely with a damp paper towel, 70% power 90 seconds, stir, 60 more seconds. rest 1 minute. stir in the butter coin.

keep refrigerated. best within 4 days. to freeze — remove meatballs and sauce from container and freeze separately for up to 3 months. do not freeze assembled.