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Nutrition Facts
Serving Size 244 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 390
% Daily Value*
Total Fat 44 g 68%
Saturated Fat 32 g 160%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 760 mg 32%
Total Carbohydrate 66 g 11%
Dietary Fiber 3 g 12%
Sugars 17 g
Protein 16 g
Vitamin A 0% Iron 40%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Curry Meatballs
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

16 Oz H-E-B Pork Poblano & Cheddar Meatballs
2 cans of coconut milk
1 1/2 Tbsp green curry paste
1 Tbsp red curry paste
1 Tsp lime, zested
1 cup(s) golden raisins
1 Tbsp curry powder
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Preheat oven to 350ºF. Place meatballs in a Pyrex dish and bake for about 15 - 20 minutes, until slightly browned.
Make curry sauce by adding all the remaining ingredients to a large sauce pot and bring them to a simmer, whisking to break up and blend the curry paste.
When meatballs are done, place them directly into sauce along with any juices remaining. Bring mixture back to a simmer for 3 - 5 minutes before turning off heat. Season to taste. Serve over rice or steamed veggies.


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