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High protein, low fat, quick cooking, healthy alternative
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
4.2g
· 11%
Protein
19.5g
· 52%
Fat
6.2g
· 37%
Fiber
0.7g
Vitamins
B3
6.8mg · 43% DV
B6
0.48mg · 28% DV
B5
0.9mg · 18% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% DV
Sodium
320mg · 14% DV
Zinc
1mg · 9% 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
Chicken mince can dry out quickly, especially when it is lean or the meatballs are overcooked. Shape them evenly, avoid packing the mixture too tightly, and remove them as soon as they are safely cooked through.
A short preheat can help the outside brown more evenly and may shorten the cooking time. It is not essential if your appliance instructions do not call for it.
Turning or shaking them halfway through can improve even browning, particularly in a crowded basket. Leave space between the meatballs so hot air can circulate properly.
The safest method is to check the centre of the largest meatball with a food thermometer; poultry should reach 74°C (165°F). Colour alone is not a reliable indicator of doneness.
Cool them promptly, refrigerate in a sealed container, and eat them within 3 to 4 days. Reheat until piping hot throughout before serving.
Yes. Let them cool completely, freeze in portions in an airtight container or freezer bag, and thaw in the refrigerator when needed. Do not refreeze meatballs that have been thawed.
An egg can help bind the mixture, while well-drained grated onion or finely chopped vegetables can add moisture. Chilling the mixture briefly before shaping also makes the meatballs easier to handle.
They can be a lighter alternative, but it depends on the cut of chicken, the fat content of the mince, and ingredients such as cheese, oil, or creamy sauces. Preparation matters as much as the type of meat.
They pair well with a lemony salad, roasted vegetables, tomato-based sauce, yogurt dip, or a grain-based side. Adding vegetables makes the meal more filling and adds variety in texture and flavour.
They provide protein and can fit well into a post-workout meal. For a more substantial recovery meal, combine them with a carbohydrate source such as potatoes, rice, bread, or grains and include vegetables.
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.