Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥩
High protein, low carb, gluten-free
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
2.5g
· 5%
Protein
19g
· 37%
Fat
13g
· 58%
Fiber
0.6g
Vitamins
B12
2.1µg · 88% DV
B3
3.8mg · 24% DV
B6
0.32mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
190mg · 27% DV
Selenium
13µg · 24% DV
Sodium
340mg · 15% 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
5.1g
MONOUNSATURATED
5.6g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Without breadcrumbs, the mixture has less built-in structure. Kneading the meat well, letting the mixture rest briefly, and shaping with slightly damp hands can help it hold together better.
Pan-cooking usually gives a stronger crust and juicier center, while oven baking offers more even, hands-off cooking. The better option depends on the texture and convenience you want.
They can fit well after training because they provide substantial protein. Pairing them with vegetables and, if needed, a carbohydrate source makes the meal more balanced.
Yes, but portion size and what you eat with them matter. Heavy sides or very rich sauces may feel less comfortable late in the evening for some people.
They pair well with salads, yogurt-based sides, roasted vegetables, or olive oil–dressed vegetable dishes. These combinations can make the meal more filling and balanced.
Not necessarily. The overall health impact depends more on the fat level of the meat, the salt used, the cooking method, and portion size than on the absence of bread alone.
Cooked meatballs generally keep for about 3 to 4 days in a sealed container in the refrigerator. Raw mixture is best cooked the same day or kept only briefly before cooking.
Yes, they freeze well either raw after shaping or fully cooked. For best quality and safety, avoid thawing and refreezing them repeatedly.
Overmixing, packing them too tightly, or overcooking can make them dense and firm. Cooking them just until done over moderate heat usually gives a more tender result.
People limiting sodium, saturated fat, or red meat may need to watch portion size and preparation style. Undercooked meatballs also carry food safety risks, so proper cooking matters.
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Nutrition data compiled from USDA FoodData Central and scientific sources.