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Grilled meatballs, source of protein and iron
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
5g
· 9%
Protein
19g
· 34%
Fat
14g
· 57%
Fiber
0.7g
Vitamins
B12
2.1µg · 88% DV
B3
4.2mg · 26% DV
B6
0.32mg · 19% DV
B2
0.22mg · 17% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% 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
6.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
They can break apart when the mixture has not been kneaded enough, the cooking surface is not hot enough, or they are turned too soon. Chilling the shaped meatballs briefly and letting the first side brown before moving them helps them hold together.
Sear them briefly over higher heat, then finish over medium heat until cooked through. Avoid pressing them down with a spatula, as this squeezes out moisture.
Because they are made with ground meat, the center should be fully cooked rather than raw-looking or pink. A food thermometer is the most reliable option; ground meat should reach a safe internal cooking temperature.
Yes, the mixture can usually be made a day ahead and kept covered in the refrigerator. Do not leave raw ground meat at room temperature, and keep it properly chilled.
Refrigerate cooked meatballs in a covered container within two hours of cooking. They are generally best eaten within 3 to 4 days and should be reheated thoroughly.
Yes, you can freeze them either shaped and raw or fully cooked. Freeze in meal-sized portions in airtight packaging, and thaw in the refrigerator rather than on the counter.
No. Breadcrumbs can make meatballs softer and help bind the mixture, but a traditional meat-forward version can be made with little or none.
A crisp salad, onions, tomatoes, grilled vegetables, or a yogurt-based side balances their rich savory flavor. Serving them with peppers, tomatoes, or a lemony salad can also support absorption of the iron found in meat.
They can be a useful protein-containing main dish after training. Depending on the session, adding carbohydrate foods such as potatoes, bulgur, bread, or fruit can help replenish energy stores.
People who have been advised to limit saturated fat, sodium, or red meat should pay attention to portion size and preparation. Those with gout or elevated uric acid may also need to tailor red meat intake to their clinician's guidance.
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.