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Nutrition details - Beef Polpette with Diane Sauce

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

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Beef Polpette with Diane Sauce

Beef Polpette with Diane Sauce

Appetizing beef meatballs in a tasty Diane sauce, served with potato bake, beans, carrots and pumpkin.

Beef is a fantastic source of protein, loaded with vitamins, minerals, antioxidants.

Ingredients

Meatballs (25%) [Beef (min 70%), Water, Textured Vegetable Protein (Soy), Dextrose Monohydrate, Salt, Wheat Fibre, Vegetable Powders, Herbs, Spices, Flavour, (Thermal Process Flavouring, Rapeseed Oil], Potato Bake [Potatoes (54%), Water, Skim Milk, Gluten Free Flour, Mozzarella Cheese, Tapioca, Salt, Pepper], Diane Sauce (15%) [Water, Cream, Bechamel Sauce (Water, Milk Powder, Butter, Cream, Tapioca, Salt, Thickeners (Corn) (1420, 1422), Xanthan Gum (415)), Garlic, Worcestershire Sauce (Citric Acid (330)), Tomato Paste Citric Acid (330)), Sugar, Lo Salt, Canola Oil, Soy Powder (Soy, Acidity Regulator (270)), Vegetable Protein Extract (Soy), Beef Stock Blend (Soy, Flavour Enhancer (627, 631)], Beans, Carrots, Pumpkin, Parsley. CONTAINS GLUTEN, MILK & MILK PRODUCTS, SOY.

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 2296kj 574kJ
(551Cal) (138Cal)
Protein: 29.6g 7.4g
Fat, Total: 34.8g 8.7g
--Saturated: 15.2g 3.8g
Carbohydrates: 29.2g 7.3g
--Sugars: 13.6g 3.4g
Dietary Fibre: 6.8g 1.7g
Sodium: 1184mg 296mg
Potassium: 1352mg 338mg
Phosphorus: 392mg (39% RDI) 98mg
Disclaimer:

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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