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Nutrition details - Mini Meatballs with Mushroom 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

Rocky McEwin AM, Kingsford
Mini Meatballs with Mushroom Sauce

Mini Meatballs with Mushroom Sauce

Beef meatballs complemented by a flavoursome mushroom sauce served with potato wedges, carrots, peas and beans.

Beef contains vitamin B12 which helps keep our blood and nerve cells healthy.


Meatballs (25%) (Beef Meat (70%), Water, Textured Vegetable Protein, Wheat Fibre, Dextrose, Hydrolysed Vegetable Protein, Gluten, Vegetable Powders, Salt, Rice, Oil, Herbs, Spices, Maize), Wedges (Potato Wedges, Paprika, Salt, Pepper), Mushroom Sauce (15%) (Water, Vegetable Fats, Wheat Flour, Cream Powder, Maltodextrin, Modified Starch, Salt, Mushrooms (13%), Yeast Extract, Caramel, Onions, Seasoning, Palm Oil, Flavour, Tomatoes, Sugar, Thickener, Milk Protein, Emulsifier (471), Stabiliser (Potassium Phosphate, Diphosphate), Glucose Syrup, Lactose, Onion Powder, Acidity Regulator (330), Spices, Smoke Flavour) Carrots, Beans, Peas, Parsley. CONTAINS WHEAT, GLUTEN, MILK PRODUCTS. MAY CONTAIN PEANUTS, TREE NUTS. WE ADVISE CAUTION WHEN CONSUMING AS MAY CONTAIN BONES/BONE FRAGMENTS.

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 2412kj 603kJ
(578Cal) (145Cal)
Protein: 30g 7.5g
Fat, Total: 33.6g 8.4g
--Saturated: 14g 3.5g
Carbohydrates: 35.2g 8.8g
--Sugars: 10g 2.5g
Dietary Fibre: 10.4g 2.6g
Sodium: 1020mg 255mg
Potassium: 1388mg 347mg

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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