Cheddar pork meatballs and chipotle cream

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,628.9
  • Total Fat: 267.5 g
  • Cholesterol: 797.9 mg
  • Sodium: 3,769.6 mg
  • Total Carbs: 146.9 g
  • Dietary Fiber: 17.7 g
  • Protein: 169.8 g

View full nutritional breakdown of Cheddar pork meatballs and chipotle cream calories by ingredient


Introduction

Crock pot supper Crock pot supper
Number of Servings: 1

Ingredients

    8.0 oz Cream Cheese
    24.0 oz Pork, fresh, ground, raw
    1.0 tsp Garlic Salt
    2.0 serving Green Onion (fresh-1 stalk)
    2.0 oz Cheddar Cheese
    2.0 cup, strips Green Peppers (bell peppers)
    4.0 tbsp Brianna's HomeStyle Chipotle Cheddar Dressing
    30.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    8.0 oz Kirkland Chicken Stock
    12.0 oz Pasta Whole Grain Medium Shell Barilla (2 oz Dry / 56 gr / 5.8 oz Cooked)

Directions

Chop green onions two of them keep white and green separate mixing a ball combine half of the cheddar cheese panko ground pork and a half teaspoon of salt and a pension pepper for pork mixtures and to 15 to 20 equals size meatballs combined days peppers white onions pesto cream cheese and chicken broth and one teaspoon of garlic salt 1/4 of a teaspoon of salt and a pencil pepper top with meatballs cook in the Crock-Pot on high heat and cover and tell meatballs reach a temperature of 164 4 hours after three and a half hours bring the medium pot of 8 cups of water to a boil at pasta noodles cook 8 to 10 minutes drain and set aside stir pasta and a slow cooker until combined and sauce and cream plate and enjoy

Serving Size: 4 large servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user HEEREN.