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7Ingredients
65Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 7/8 meatballs (– 2 inch)
- 1 1/2 lb. venison (ground, burger)
- 3 Tbsp. pesto
- 1 cup breadcrumbs (reserve ¼ cup breadcrumbs for outer crust)
- 1 egg
- 1 cup baby spinach
- 1/2 inch fresh mozzarella
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium210mg9% |
| Potassium85mg2% |
| Protein41g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Karen Rands 7 years ago
yummy....but be careful to not overcook. venison is naturally dry and more so when over cooked. serve with tomatoe sauce for dipping