Beef and Lamb Greek Style Meatball

Nutrition Facts

Serving Size 2 MEATBALLS
Calories 161
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 10.3g
16%
Sat. Fat 3.9g
- - -%
Trans Fat 0.2g
Cholesterol 80.4mg
- - -%
Sodium 374.5mg
16%
Tot. Carb. 5.5g
2%
Dietary Fiber 0.9g
3%
Sugars 1.7g
   Includes 0g Added Sugars
0%
Protein 11.1g
Vitamin D - 0.3mcg - 0%
Calcium - 48.3mg - 5%
Iron - 1.8mg - 23%
Potassium - 206.1mg - 4%
INGREDIENTS: Red Sauce (CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), FRESH RED ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH CARROTS, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), BLACK PEPPER (black pepper), BASIL, ONION POWDER (onion powder. ), GREEK OREGANO (constituents/plant part: rubbed whole plant (flowers-leaves))), GROUND LAMB HALAL (halal lamb), HALAL GROUND BEEF, FRESH ONIONS, GREEK YOGURT (cultured pasteurized grade a whole milk, heavy cream, milk solids and live cultures), EGG YOLKS (egg yolks contains: eggs), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), GARLIC PEELED, GLUTEN FREE PANKO (rice flour, pea protein, dextrose ), KOSHER SALT (salt, yellow prussiate of soda), GREEK OREGANO (constituents/plant part: rubbed whole plant (flowers-leaves)), DRIED MINT, LEMON JUICE (lemon juice), Lemon Zest (LEMONS), BLACK PEPPER (black pepper), CORIANDER (ground coriander.), CUMIN (cumin), CINNAMON (cinnamon. ), NUTMEG (nutmeg)
ALLERGENS: Milk, Eggs
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.