This recipe has Calories as 52.2% and Sodium as 70.6% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.5% of RDA
• Calories: 52.2% of RDA
• Carbs: 4.8% of RDA
• Fat (total lipid): 41.2% of RDA
• Fiber: 5.2% of RDA
• Fructose: 0.8% of RDA
• Protein: 48.7% of RDA
• Sodium: 70.6% of RDA
• Sugar: 2.9% of RDA
• Vitamin A (IU): 29.4% of RDA
• Vitamin B6: 44.8% of RDA
• Vitamin C: 9.8% of RDA
• Iron: 1.0% of RDA
• Magnesium: 12.5% of RDA
• Manganese: 3.3% of RDA
• Niacin: 65.1% of RDA
• Potassium: 19.9% of RDA
• Zinc: 58.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Preheat the oven top-broiler on high.
Run diced pepperoni, parsley leaves, 2 cloves smashed garlics and 1/2 onion cut into chunks in a food-processor until they resemble a chunky, coarse texture.
Transfer to a bowl along with ground beef, ground pork, panko breadcrumbs, 1/2 cup grated parmesan cheese, ground cayenne, crushed fennel seeds, ground paprika, salt and 1/2 tsp black pepper.
Gently mix just until even, then shape the mixture into 16 tightly packed meatballs and place on a parchment-lined baking-sheet.
Place in the middle-rack in the oven and toast until golden browned on all sides (flipping once). Or put them into a somewhat deep steel pan on the stovetop and simmer them in marinara over medium-high heat.