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Protein and iron source, made from cooked beef.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
5.2g
· 10%
Protein
18.5g
· 34%
Fat
13.5g
· 56%
Fiber
0.7g
Vitamins
B12
2.1µg · 88% DV
B3
4.1mg · 26% DV
B6
0.32mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
185mg · 26% DV
Selenium
14µg · 25% DV
Sodium
420mg · 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
0.7g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
If refrigerated within two hours of cooking, they usually keep for 3 to 4 days in a covered container. Reheat them until steaming hot throughout.
Yes. Cool them completely, freeze in portions in an airtight container, and thaw in the refrigerator rather than at room temperature.
Warm them gently in a covered pan with a splash of water, stock, or tomato sauce. Covering them in the microwave also helps retain moisture.
Salad, roasted vegetables, and a yogurt-based side work well for a balanced meal. If serving them with bread, rice, or potatoes, adjust the portion to your appetite and activity level.
They can be useful after training because they provide protein. After a long or intense session, pairing them with a carbohydrate food such as potatoes, grains, or fruit can support recovery.
It can be, but a large or rich portion close to bedtime may worsen reflux or feel heavy for some people. A smaller serving with vegetables is often easier to digest.
No. Meat pigments, seasonings, and cooking conditions can leave a pinkish color even after cooking. However, meatballs should always be cooked thoroughly for food safety.
Look at the meat content, salt, added fats, and additives. Some products use breadcrumbs or other binders, so people avoiding gluten should verify the package claim and ingredient list.
Beef provides heme iron, which the body generally absorbs more readily than iron from plant foods. Serving meatballs with vitamin C-rich foods, such as peppers or a lemony salad, can help support iron absorption.
People advised to limit saturated fat, including some people with raised cholesterol or cardiovascular risk, should watch portion size and frequency. Those managing high blood pressure should also check ready-made versions for salt content.
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.