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High in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Cooked Turkey Meatballs (90 g) has 176 calories. That works out to 196 calories per 100 g. It contains 1.4 g of carbs, 23.1 g of protein, 8.8 g of fat and 0.2 g of fiber. Its 24.3 µg of Selenium covers 44% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 90 g
176
KCAL / 90G
Carbs
1.4g
· 1% DV
Protein
23.1g
· 46% DV
Fat
8.8g
· 11% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 52% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 176 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 2.3 g | 12% |
| Trans fat | 0.05 g | |
| Sodium | 369 mg | 16% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 23.1 g | 46% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 3 piece (medium) | 90 g | 176 kcal |
| 1 piece (mini) | 25 g | 49 kcal |
| 2 piece (small) | 50 g | 98 kcal |
| 1 piece (jumbo) | 60 g | 118 kcal |
| 100 g | 100 g | 196 kcal |
| 4 piece (large) | 120 g | 235 kcal |
| 1 serving (medium) | 150 g | 294 kcal |
| 6 piece (large) | 180 g | 353 kcal |
| 1 serving (large) | 250 g | 490 kcal |
Calculated from 196 calories per 100 g.
Cooked turkey meatballs keep for 3–4 days in the refrigerator when stored in a covered, airtight container. Refrigerate them promptly after cooking, and discard them if they develop an off smell, unusual color, or sticky texture.
Reheat cooked turkey meatballs gently in a covered pan, oven, or microwave until hot throughout. Add a splash of water or sauce before heating; covering them traps steam and helps keep the lean turkey moist.
Yes, cooked turkey meatballs freeze well. Cool them, divide them into meal-sized portions, and pack them in an airtight freezer-safe container. Thaw them in the refrigerator and reheat thoroughly; avoid refreezing meatballs once thawed.
Cooked turkey meatballs are often dry because they were overcooked or made with very lean turkey and little moisture. Cook them just until done, and try adding grated onion or a small amount of yogurt to a homemade mixture for a softer result.
Cooked turkey meatballs are made primarily from ground turkey. Homemade versions often include onion, egg, breadcrumbs, and seasonings, while some recipes use herbs or sauces; ingredients vary between recipes and packaged products.
Cooked turkey meatballs made from raw ground turkey should reach 165°F (74°C) in the center. Check the thickest meatball with a food thermometer; color alone does not reliably show whether ground poultry is fully cooked.
Cooked turkey meatballs pair well with pasta and tomato sauce, rice, roasted vegetables, or a salad. For a sandwich, tuck them into a roll with sauce and cheese; serve smaller meatballs with a dip as an appetizer.
Yes, cooked turkey meatballs can be eaten cold if they were chilled promptly and kept refrigerated. Pack them with an ice pack for lunch or travel, and do not eat meatballs that have been left at room temperature for too long.
To keep cooked turkey meatballs from falling apart during cooking, mix the ground turkey with a binder such as egg and breadcrumbs, then let the shaped meatballs rest briefly before cooking. Turn them gently rather than moving them too soon.
Yes, you can cook turkey meatballs in an air fryer, arranging them in a single layer so hot air can circulate. Turn them partway through cooking and check that the centers reach 165°F (74°C), especially if the meatballs are large.
Vitamins
B3
6.48mg · 41% DV
B12
0.7µg · 29% DV
B6
0.41mg · 24% DV
B2
0.17mg · 13% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
207mg · 30% DV
Zinc
2.57mg · 23% DV
Sodium
369mg · 16% DV
Potassium ⭐
243mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 176 calories in 3 piece (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cooked turkey meatballs are made by seasoning ground turkey, shaping it into small balls or patties, and cooking it; recipes may also include onion, egg or breadcrumbs. Their flavour is generally mild, so herbs and spices come through, and the texture stays tender when they are not overcooked. They are a familiar home-cooked option and work well for batch cooking.
Serve them with tomato sauce and pasta, alongside vegetables or grains, or tucked into a sandwich or wrap. They are high in protein and low in carbohydrates, making them easy to fit into a range of meals. For a lighter plate, bake them and pair with vegetables or a crisp salad.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
3.29g
POLYUNSATURATED
1.49g
Omega 6:3 ratio 18.7:1
Above the ideal 4:1 (18.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.