The Ultimate Guide to Easy Baked Beef Meatballs with Red Wine BBQ Sauce

Master the art of making incredibly delicious and tender beef baked meatballs in your oven, perfectly complemented by a rich, homemade red wine BBQ sauce. This simple recipe creates a show-stopping appetizer or a versatile main course, ideal for festive holiday gatherings, game days, or any time you crave a truly flavorful dish.

This delicious recipe is brought to you in partnership with our friends at the California Beef Council, celebrating the finest beef and wine pairings.

Welcome to the definitive guide for crafting the most delectable baked beef meatballs, enveloped in a luscious red wine BBQ sauce. Whether you’re hosting a grand holiday feast, cheering on your favorite team on game day, or simply seeking an extraordinary weeknight meal, these meatballs are designed to impress and delight. The secret lies in the harmonious blend of tender, juicy beef meatballs and a sweet, smoky, and subtly tangy red wine barbecue sauce. This combination doesn’t just create a dish; it creates a memorable culinary experience that your guests will rave about long after the party ends.

Our journey to perfect meatballs begins with selecting high-quality ground beef and infusing it with aromatic ingredients. The meatballs are then expertly baked to achieve that ideal tender texture, avoiding the greasiness often associated with pan-frying. But what truly elevates this recipe is the homemade red wine BBQ sauce. Crafted from scratch, it offers a depth of flavor that store-bought sauces simply cannot match, with the Pinot Noir adding an elegant complexity that transforms a simple BBQ sauce into something truly special. This recipe promises not only ease of preparation but also an explosion of taste that will make it a staple in your culinary repertoire.

The Perfect Pairing: Beef and Wine

This holiday season, we embarked on a flavorful adventure, collaborating with the California Beef Council to celebrate the exquisite synergy between premium beef appetizers and exceptional Californian wines. For this particular baked meatball recipe, we discovered that a Pinot Noir from Sonoma County offered the ideal complement. Its light body and nuanced fruit notes not only enhance the rich flavors of the beef but also become a star ingredient in our signature red wine BBQ sauce. This innovative approach allows the wine’s character to weave through every bite, creating an immersive tasting experience.

We invite you to join the Tour of California Wine Pairing Party. Explore a diverse collection of beef appetizers, each thoughtfully paired with wines from distinct California regions. These recipes are designed for culinary enthusiasts of all skill levels, guaranteeing impressive results that will make your holiday entertaining effortless and unforgettable. From sophisticated gatherings to casual family dinners, these beef and wine pairings promise to elevate any occasion.

Unbeatable Versatility and Convenience

One of the many charms of these BBQ Baked Meatballs is their incredible versatility and make-ahead potential. Imagine effortlessly preparing a gourmet appetizer that can be made in advance, then kept perfectly warm in a slow cooker throughout your entire party. This means less stress for you and more time to enjoy your guests!

Beyond party perfection, these meatballs shine as an easy and delicious solution for everyday meals. The possibilities are truly endless: transform them into hearty meatball subs, wrap them in tortillas for a quick lunch, serve them over rice for a satisfying bowl, or make adorable sliders for a fun snack. This recipe proves that exceptional flavor doesn’t require endless hours in the kitchen. In just around 40 minutes, you can create tender, juicy meatballs and a rich, homemade sauce that taste like they simmered all day. Forget complicated steps; this recipe focuses on straightforward methods that yield outstanding results every single time.

Essential Ingredients for Tender Meatballs and Rich BBQ Sauce

Crafting exceptional meatballs and a truly memorable sauce begins with a careful selection of ingredients. Each component in this recipe plays a vital role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and why each ingredient matters:

• Olive Oil: The foundation for sautéing our aromatics, adding a subtle richness and ensuring an even cook.
• Shallots: These delicate onions are a game-changer, offering a sweeter, milder, and more refined flavor profile compared to regular onions, with just a hint of sharpness. While you can substitute with finely diced yellow onion, be prepared for a slightly more pungent and less sweet outcome. They lend a sophisticated depth to both the meatballs and the sauce.
• Garlic Cloves: Essential for aromatic depth, minced garlic provides that indispensable savory kick that rounds out the flavor profile of both elements.
• Ground Beef (80/20): The cornerstone of our meatballs. I highly recommend using 80% lean, 20% fat ground beef. This specific ratio is crucial for producing tender, juicy meatballs that hold their shape beautifully without being dry. The 20% fat renders down during cooking, keeping the meatballs moist and flavorful, ensuring every bite is succulent.
• Panko Breadcrumbs: For a light and airy texture, panko breadcrumbs are superior to traditional breadcrumbs. Their larger, flakier structure helps prevent the meatballs from becoming dense and heavy. If panko isn’t available, unseasoned traditional breadcrumbs can be used as a substitute, but expect a slightly different, denser texture. Always opt for unseasoned to control the overall flavor.
• Eggs: The binding agent! Eggs are essential for holding the meatball mixture together, preventing them from crumbling during baking and ensuring a cohesive, tender structure.
• Salt and Black Pepper: Fundamental seasonings that enhance all other flavors, bringing out the natural deliciousness of the beef and balancing the sweetness and smokiness of the sauce.
• Smoked Paprika: This spice adds a beautiful depth of flavor and a subtle smokiness, a crucial element in both the meatballs and the BBQ sauce, contributing to that irresistible BBQ aroma.
• Dry Mustard (Ground Mustard/Mustard Powder): A secret weapon in many BBQ sauces, dry mustard adds a sharp, pungent note that brightens the sauce and helps to emulsify flavors. It’s also known as ground mustard or mustard powder and can be used interchangeably.
• Pinot Noir (or similar dry, light-bodied red wine): Beyond its role as a perfect pairing, Pinot Noir is integrated directly into our BBQ sauce. Its subtle fruit notes and acidity tenderize the sauce and add layers of complex flavor. If Pinot Noir is unavailable, a dry, light-bodied red wine like Grenache or Zinfandel would be excellent alternatives, offering similar characteristics without overpowering the sauce.
• Tomato Paste: This concentrated tomato product provides a rich, umami base for the BBQ sauce, adding depth and a slightly tangy sweetness that is indispensable for a robust BBQ flavor.
• Brown Sugar: Delivers the essential sweetness that balances the tanginess of the tomato and the savory notes of the beef broth, contributing to the classic sweet and smoky profile of our BBQ sauce.
• Beef Broth: Used to thin the BBQ sauce to the perfect consistency and to deepen its savory beef flavor, ensuring a rich and cohesive sauce that coats the meatballs beautifully.

Step-by-Step Guide to Perfect Baked Beef Meatballs with Red Wine BBQ Sauce

Achieving truly tender and flavorful baked meatballs coated in a rich, homemade red wine BBQ sauce is simpler than you might think. This detailed guide ensures you get perfect results every time. You have the flexibility to start with either the meatballs or the sauce, but for optimal timing, ensure your meatballs are ready to broil just as your BBQ sauce begins to simmer on the stove. This synchronization guarantees that both components are hot and ready to serve simultaneously, delivering a cohesive and delightful culinary experience.

Crafting Tender Baked Meatballs

Follow these straightforward steps to prepare exceptionally tender and flavorful baked beef meatballs:

1. Prepare Your Oven: Begin by preheating your oven broiler to high. This intense heat is key to quickly searing the meatballs, locking in juices and developing a beautiful crust.
2. Sauté Aromatics: In a large skillet set over medium-high heat on your stovetop, add ½ tablespoon of olive oil. Once shimmering, add the finely diced shallots. Cook them gently for 4-5 minutes, stirring occasionally, until they become softened and translucent, releasing their sweet aroma.
3. Infuse with Garlic: Add the minced garlic to the skillet with the shallots and continue to sauté for an additional 1-2 minutes. Be careful not to burn the garlic, as this can impart a bitter taste. Once fragrant, remove the skillet from the heat and allow the aromatics to cool slightly.
4. Combine Meatball Ingredients: In a spacious mixing bowl, combine the two pounds of ground beef (preferably 80/20 for the best juiciness), 1 cup of panko breadcrumbs, 2 eggs, 2 teaspoons of salt, 2 teaspoons of smoked paprika, and 2 teaspoons of black pepper. Add the cooled sautéed shallots and garlic to this mixture.
5. Gentle Mixing is Key: Using your hands or a sturdy spatula, gently combine all the ingredients until just mixed. It’s crucial not to overmix the meatball mixture. Overworking the beef can lead to tough, dense meatballs. Stop mixing as soon as the ingredients are uniformly incorporated.
6. Form the Meatballs: Lightly moisten your hands to prevent sticking, then form the mixture into approximately 1½-inch balls. Aim for consistency in size to ensure even cooking. This recipe should yield around 40 perfectly sized meatballs, ideal for appetizers or main courses.
7. Prepare for Baking: Arrange the formed meatballs in a single layer on a foil-lined or parchment-paper-lined baking sheet. Lining the sheet is a simple but effective trick that makes cleanup remarkably easy. Place the baking sheet on the middle rack of your preheated oven.
8. Broil to Perfection: Broil the meatballs on high for 5-7 minutes. Keep a close eye on them, as broilers can vary in intensity. The goal is to achieve a nice brown crust on the outside while ensuring they cook through. Remove the meatballs from the oven once they are beautifully browned and cooked to an internal temperature of 160°F (use an instant-read thermometer for accuracy).

Whipping Up the Irresistible Red Wine BBQ Sauce

This rich and complex red wine BBQ sauce elevates the entire dish, providing a sweet, smoky, and tangy coating for your tender meatballs. You can prepare this sauce while your meatballs are baking or even before you start the meatballs, ensuring everything is ready simultaneously. Here are the simple steps to create this extraordinary sauce:

1. Sauté Aromatics for Sauce: Using the same large skillet (no need to clean it if you cooked the shallots/garlic for the meatballs in it, as those flavors will only enhance the sauce), add another ½ tablespoon of olive oil. Place it back on the stove over medium-high heat. Add the ⅓ cup finely diced shallots designated for the BBQ sauce and cook for 4-5 minutes until softened. Then, add the 3 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.
2. Infuse with Spices: Stir in the smoked paprika, black pepper, salt, and dry mustard. Mix all the ingredients thoroughly with the sautéed aromatics for about 30 seconds, allowing the spices to toast slightly and release their full aroma.
3. Deglaze with Red Wine: Pour 1 cup of Pinot Noir (or your chosen dry, light-bodied red wine) into the skillet. Increase the heat to high and bring the wine to a vigorous boil. Allow it to boil for 5-7 minutes, reducing the liquid significantly. This step concentrates the wine’s flavor and burns off most of the alcohol, leaving behind its rich essence.
4. Build the Sauce Base: Reduce the heat to a simmer. Add the 6 ounces of tomato paste, ¼ cup of brown sugar, and ½ cup of beef broth to the skillet. Whisk all the ingredients together until the sauce is smooth and well combined.
5. Simmer to Perfection: Bring the sauce back to a gentle simmer, stirring occasionally, and let it cook for another 5 minutes. During this time, the flavors will meld and deepen, and the sauce will thicken to the perfect consistency. At this point, your meatballs should be nearing completion in the oven.
6. Combine and Serve: Once both the meatballs are cooked and the sauce has thickened, remove the meatballs from the oven. Carefully transfer them to a large serving bowl. Pour the freshly made, warm red wine BBQ sauce generously over the meatballs, ensuring each one is beautifully coated. Serve immediately and watch them disappear!

Frequently Asked Questions About These Delicious Meatballs

We’ve gathered some of the most common questions about making and serving these baked beef meatballs to ensure your culinary success. From prep to storage, here’s everything you need to know:

• Can I make these meatballs ahead of time? Absolutely! Both the meatballs and the BBQ sauce can be prepared up to 24 hours in advance. For the meatballs, simply form them and store them raw in an airtight container in the refrigerator until you’re ready to bake. The BBQ sauce can also be made ahead and stored in a covered container in the refrigerator. When serving, I recommend gently reheating the sauce in a saucepan on the stove before pouring it over the freshly baked meatballs for the best experience.
• Can I cook the meatballs in a slow cooker? While I highly recommend baking the meatballs first for that perfect texture and delicious sear, a slow cooker is an excellent tool for keeping them warm. Bake the meatballs as instructed. Once cooked, transfer them to your slow cooker, generously cover them with the red wine BBQ sauce, and set it to the “warm” setting. They can stay warm and ready to serve for up to 4 hours, making them perfect for entertaining.
• Is it possible to bake the meatballs instead of broiling them? Yes, if you prefer baking over broiling, you can certainly do so. Preheat your oven to 375°F (190°C) and bake the meatballs for 15-18 minutes, or until their internal temperature reaches a safe 160°F (71°C). For ultimate food safety and perfect doneness, always use an instant-read thermometer to check meat temperatures.
• How long do leftover meatballs stay fresh? When stored properly in an airtight container in the refrigerator, these delicious baked meatballs will remain fresh and flavorful for up to 5 days. They make for fantastic leftovers!
• Can I serve these meatballs with a different sauce? Definitely! While the red wine BBQ sauce is truly exceptional, these versatile beef meatballs are delicious enough to stand on their own or pair beautifully with a variety of other sauces. For a classic Italian meal, serve them with a rich marinara sauce. For an exciting Asian twist, try them with Thai Peanut Sauce. If you’re going the Italian route, I suggest adapting the meatball seasoning by swapping out the smoked paprika and dry mustard for 1½ teaspoons of fragrant Italian seasoning to enhance that authentic Mediterranean flavor profile.
• Can these meatballs be frozen? Absolutely! Freezing is a fantastic way to enjoy these meatballs later. Once fully cooked and cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen meatballs to a freezer-safe bag or container. They will keep well in the freezer for up to 6 months.
• How do I cook frozen meatballs?
  • In the Oven: Arrange frozen meatballs in an even layer on a baking sheet, ensuring some space between each one. Bake at 375°F (190°C) for 10-15 minutes, or until they are heated through to an internal temperature of 160°F.
  • In a Slow Cooker: Place frozen meatballs in your slow cooker, pour your preferred sauce over them, and cook on low for 8-10 hours, or on high for 4-5 hours, until thoroughly heated.
  • On the Stove: Add frozen meatballs to a large skillet over medium heat. Pour your choice of sauce over them, cover, and gently simmer for 20-25 minutes, stirring occasionally, until heated through.
  • In the Air Fryer: For a quick and crispy option, place frozen meatballs in a single layer in your air fryer basket. Cook at 400°F (200°C) for 9-11 minutes, shaking the basket halfway through, until hot and browned. Serve immediately with a side of sauce for dipping, or toss them directly in the sauce.

Creative Ways to Serve Your Delicious Baked Meatballs

These bite-sized beef meatballs are incredibly versatile, making them perfect for any occasion. Whether you’re looking for an elegant appetizer or a hearty main course, these meatballs can be transformed in countless exciting ways. Here are some of our favorite creative serving suggestions to inspire your next meal:

• Classic Party Appetizer: Arrange the warm, sauce-coated meatballs on a platter with a small bowl of toothpicks for easy serving. They’re the ultimate tray-passed finger food for any gathering, ensuring your guests can enjoy them without fuss. Garnish with a sprinkle of fresh chopped parsley or green onions for an extra touch of color and freshness.
• Delectable Meatball Subs: Elevate your sandwich game! Place 3-4 warm meatballs, generously covered in red wine BBQ sauce, into a toasted hot dog bun or a crusty hoagie roll. Top with a generous sprinkle of shredded cheddar or provolone cheese. For an extra special touch, place the assembled subs on a baking sheet under the broiler for 2-3 minutes, just until the cheese is melted and bubbly, and the bun is lightly toasted. This creates a seriously scrumptious and satisfying sandwich.
• Quick & Flavorful Meatball Wraps: For a speedy and delicious lunch or dinner, warm a large flour tortilla in the microwave for about 20 seconds to make it pliable. Fill it with 3-4 of your BBQ meatballs, a handful of crisp shredded iceberg or chopped romaine lettuce, thin slices of red onion for a zesty crunch, and a sprinkle of shredded cheddar cheese. Roll up the tortilla tightly and enjoy a fantastic, easy-to-eat wrap.
• Healthy & Delicious Lettuce Wraps: Looking for a low-carb option? These meatballs are perfect! Nestle 2-3 meatballs onto a large, crisp butter lettuce leaf. Add shredded carrots for sweetness and texture, and a generous scattering of fresh chopped green onions. This creates a light, flavorful, and satisfying meal or snack.
• Unique Breakfast Bowls: Meatballs for breakfast? You heard that right! This unexpected combination is surprisingly delightful and incredibly filling. Serve your BBQ meatballs in a bowl alongside fluffy cooked white rice, two perfectly fried eggs with runny yolks, and slices of creamy avocado. Finish with a sprinkle of Everything Bagel Seasoning for an extra layer of flavor and texture. It’s a breakfast experience like no other!
• Mini Meatball Sliders: For game day or a casual get-together, serve individual meatballs on soft Hawaiian rolls or slider buns. These mini sandwiches are always a crowd-pleaser and disappear quickly! You can add a thin slice of pickle or a dollop of coleslaw for added crunch and tang.
• With Pasta or Polenta: While not a BBQ sauce’s traditional pairing, if you’re using a marinara sauce (as suggested in the FAQ), these meatballs are phenomenal over a bed of al dente pasta or creamy polenta. A sprinkle of fresh Parmesan cheese completes the meal.
• Alongside Roasted Vegetables: For a balanced and wholesome dinner, serve your BBQ meatballs with a side of your favorite roasted vegetables, such as broccoli, bell peppers, or sweet potatoes. The savory meatballs and sweet sauce pair beautifully with tender, caramelized veggies.

Explore More Delicious Beef Recipes

If you’ve enjoyed crafting and savoring these incredible baked beef meatballs and are eager to discover more ways to incorporate versatile and flavorful beef into your meals, you’ve come to the right place! Beef offers endless culinary possibilities, from quick stir-fries to slow-cooked comfort foods. Here are some of our other favorite beef recipes that are sure to inspire your next kitchen adventure. Don’t forget to also visit CalBeef.org for an even wider array of beefy goodness and expert tips!

• Easy Bolognese Meat Sauce
• Carne Asada Bowl
• Grilled Ribeye Steak Kabobs
• Beef Stir Fry
• Slow Cooker Shredded Beef Tacos
• Grilled Tri Tip Marinade
• Slow Cooker Beef Ragu
• Marinated Sirloin Steak

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Baked Meatballs with Red Wine BBQ Sauce

This recipe makes it incredibly easy to create delicious, tender beef baked meatballs in the oven. Serve them with a rich red wine BBQ sauce for a truly flavorful appetizer or versatile main course, perfect for any occasion!

Servings: 40 meatballs

Prep Time: 35 minutes mins

Cook Time: 5 minutes mins

Total Time: 40 minutes mins

Author: Whitney Bond

Course: Appetizer, Main Course

Cuisine: American

Video

For a visual guide on making these delicious meatballs and sauce, please refer to the recipe video on the original source.

Ingredients

Meatballs

• ½ tablespoon olive oil
• ½ cup shallots, finely diced
• 3 cloves garlic, minced
• 2 pounds ground beef, I recommend 80/20
• 1 cup panko breadcrumbs
• 2 eggs
• 2 teaspoons salt
• 2 teaspoons smoked paprika
• 2 teaspoons black pepper

Red Wine BBQ Sauce

• ½ tablespoon olive oil
• ⅓ cup shallots, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon dry mustard
• 1 cup pinot noir, or another dry, light-bodied red wine
• 6 ounces tomato paste
• ¼ cup brown sugar
• ½ cup beef broth

Instructions

Meatballs

• Preheat the oven broiler to high.
• Heat ½ tablespoon of olive oil in a large skillet on the stove over medium-high heat.
• Add ½ cup of finely diced shallots and cook for 4-5 minutes until softened and translucent.
• Add 3 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant. Be careful not to burn.
• Remove the skillet from the heat and allow the shallots and garlic to cool slightly.
• In a large bowl, combine 2 pounds of ground beef (80/20 recommended), 1 cup of panko breadcrumbs, 2 eggs, 2 teaspoons of salt, 2 teaspoons of smoked paprika, 2 teaspoons of black pepper, and the cooled cooked shallots and garlic. Gently combine with your hands or a spatula until just mixed; do not overmix.
• Form the mixture into approximately 1½-inch balls. This should yield around 40 meatballs.
• Place the meatballs in a single layer on a foil-lined baking sheet and onto the middle rack of your oven.
• Broil for 5-7 minutes, or until browned and cooked through to an internal temperature of 160°F. Remove from the oven.

Red Wine BBQ Sauce

• While the meatballs are broiling, place the same skillet (or a clean one) on the stove over medium-high heat and add another ½ tablespoon of olive oil.
• Add the ⅓ cup of finely diced shallots (for the BBQ sauce) and cook for 4-5 minutes until softened.
• Stir in the 3 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.
• Add 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, and ½ teaspoon dry mustard to the skillet. Stir all ingredients together for about 30 seconds to lightly toast the spices.
• Pour 1 cup of Pinot Noir into the skillet and increase the heat to high. Bring the wine to a boil, then reduce the heat to a simmer and let it cook for 5-7 minutes to reduce and concentrate flavors.
• Add 6 ounces of tomato paste, ¼ cup of brown sugar, and ½ cup of beef broth to the skillet. Whisk the ingredients together until smooth, then bring the sauce back to a gentle simmer, stirring occasionally for another 5 minutes, allowing it to thicken.
• Remove the finished meatballs from the oven (if not already done). Transfer them to a large serving bowl.
• Pour the warm red wine BBQ sauce generously over the meatballs and serve immediately. Enjoy!

Notes for Success

• Shallot Substitution: If shallots are hard to find, finely diced yellow onions can be used as a replacement, though they will impart a slightly more robust and less sweet flavor to your meatballs and sauce.
• Breadcrumb Choice: While panko breadcrumbs are recommended for a lighter texture, unseasoned traditional breadcrumbs can be substituted if that’s what you have on hand. Ensure they are unseasoned to control the flavor profile.
• Timing for Sauce & Meatballs: For the best results, you can prepare the red wine BBQ sauce after the meatballs are formed but before they go into the oven. Alternatively, make the sauce first. The key is to time it so that both the meatballs and the sauce are hot and ready at the same time for serving.
• Make-Ahead Preparation: Both the meatballs (raw) and the BBQ sauce can be made up to 24 hours in advance. Store raw meatballs covered in the refrigerator. Store the sauce in an airtight container in the refrigerator and gently reheat on the stove before serving.
• Keeping Warm for Parties: After baking, transfer the cooked meatballs to a slow cooker. Pour the warm BBQ sauce over them and set the slow cooker to the “warm” setting. This keeps them perfectly ready to serve for up to 4 hours, making them ideal for gatherings.
• Baking vs. Broiling: If you prefer to bake rather than broil, cook the meatballs in a 375°F (190°C) oven for 15-18 minutes, or until they reach an internal temperature of 160°F (71°C).
• Food Safety Reminder: Always ensure meatballs are cooked to an internal temperature of 160°F (71°C) for safety. An instant-read thermometer is highly recommended.
• Storing Leftovers: Leftover meatballs, stored in an airtight container in the refrigerator, will stay delicious for up to 5 days.
• Sauce Variations: These meatballs are wonderfully versatile. Enjoy them plain, or experiment with other sauces like classic Marinara or an adventurous Thai Peanut Sauce. If you opt for an Italian style with marinara, consider replacing the smoked paprika and dry mustard in the meatball mixture with 1½ teaspoons of Italian seasoning for an authentic touch.
• Freezing Cooked Meatballs: Fully cooked and cooled meatballs can be frozen for up to 6 months in a freezer-safe bag or container. Refer to the “Frequently Asked Questions” section above for detailed instructions on reheating frozen meatballs using various methods (oven, slow cooker, stove, or air fryer).

Nutrition Facts

Calories 93kcal (5%)

Carbohydrates 5g (2%)

Protein 5g (10%)

Fat 5g (8%)

Saturated Fat 2g (10%)

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Trans Fat 1g

Cholesterol 24mg (8%)

Sodium 229mg (10%)

Potassium 140mg (4%)

Fiber 1g (4%)

Sugar 2g (2%)

Vitamin A 152mg (3%)

Vitamin C 1mg (1%)

Calcium 17mg (2%)

Iron 1mg (6%)

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