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Grilled meatball, high in protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
7g
· 13%
Protein
17g
· 32%
Fat
13g
· 55%
Fiber
1.2g
Vitamins
B12
2.1µg · 88% DV
B3
3.7mg · 23% DV
B6
0.32mg · 19% DV
B2
0.18mg · 14% DV
Minerals
Zinc
3mg · 27% DV
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Sodium
410mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
They can dry out when made with very lean meat or cooked for too long. Use moderate heat and avoid pressing them on the grill, which squeezes out moisture.
Yes. Resting the mixture covered in the refrigerator helps the seasoning distribute and makes the meatballs easier to shape and less likely to fall apart.
Mix the meat thoroughly, shape evenly sized pieces, and place them on a properly preheated, clean grill. Let the first side form a crust before trying to turn them.
Meatballs made from ground meat should be cooked through, without a raw-looking center. The most reliable check is a food thermometer: the center should reach at least 71°C (160°F).
Grilled vegetables, a leafy salad, yogurt-based sides, and whole-grain bread are all good pairings. Bell peppers, rocket, or a lemony salad provide vitamin C, which can support absorption of iron from meat.
Grilling adds a smoky flavor and a more pronounced browned exterior, while a pan offers closer control over heat and added fat. With either method, avoid scorching the meatballs.
Frequently eating heavily blackened meat may increase exposure to undesirable compounds formed during high-heat cooking. Limit flare-ups, keep meatballs away from direct flames, and discard burnt areas.
If refrigerated in a covered container within two hours of cooking, cooked meatballs generally keep for 3 to 4 days. Reheat them thoroughly until hot throughout.
Yes, both raw shaped meatballs and cooked meatballs can be frozen in airtight packaging. Thaw them in the refrigerator rather than at room temperature.
People managing high blood pressure or following a low-sodium diet should check the salt content, especially in premade meatball mixes. Those with gout or elevated uric acid may also need to manage red-meat portions and frequency with a healthcare professional.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.