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High in protein and iron, grilled beef meatball
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
3 piece (medium) of Grilled beef meatball (120 g) has 264 calories. That works out to 220 calories per 100 g. It contains 4.8 g of carbs, 21.6 g of protein, 16.8 g of fat and 0.6 g of fiber. Its 2.5 µg of B12 covers 105% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
A grilled beef meatball is a Turkish-style köfte: minced beef seasoned, often with onion and spices, then shaped into small, flattened or oval patties and cooked over a grill. Recipes vary from one household or region to another, so the seasoning and texture are not fixed.
The outside is browned and may have a hint of char, while the centre stays tender. In Turkey, köfte is commonly served as a main dish with grilled tomatoes and peppers, salad, rice or flatbread; it also works well tucked into bread for a casual meal. For English-speaking diners, it makes a hearty alternative to a standard burger patty. It provides protein and iron; pair it with plenty of salad or grilled vegetables for a lighter plate.
Selected: 100 g
220
KCAL / 100G
Carbs
4g
· 1% DV
Protein
18g
· 36% DV
Fat
14g
· 18% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 7% · Protein 34% · Fat 59%
Vitamins
B12
2.1µg · 88% DV
B3
4.5mg · 28% DV
B6
0.3mg · 18% DV
B2
0.18mg · 14% DV
Minerals
Zinc
5mg · 45% DV
Phosphorus
180mg · 26% DV
Sodium
420mg · 18% DV
Selenium
10µg · 18% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 220 calories in 100 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.
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
5.5g
MONOUNSATURATED
6.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Make grilled beef meatballs by mixing ground beef with finely grated onion, seasoning and, if desired, a little soaked bread. Shape the mixture into evenly sized ovals, chill briefly, then grill over preheated grates until cooked through.
To keep grilled beef meatballs intact, mix the ingredients thoroughly and chill the shaped meatballs before grilling. Make sure the grates are hot and lightly oiled, and wait for the surface to brown before turning; flipping too early can break them.
Use ground beef that is not extremely lean, shape the meatballs evenly and avoid cooking them longer than needed. Let the grilled beef meatballs rest briefly after cooking so their juices settle, rather than cutting into them straight off the grill.
Grilled beef meatballs made from ground beef should reach an internal temperature of 160°F (71°C). Check the center of the thickest meatball with a food thermometer; a browned exterior alone does not confirm that the inside is safely cooked.
Yes, you can freeze raw grilled beef meatballs after shaping them. Freeze them in a single layer first, then transfer them to a sealed freezer bag; thaw them in the refrigerator before grilling, and do not refreeze raw meatballs after thawing.
Cooked grilled beef meatballs generally keep for 3–4 days in the refrigerator. Refrigerate them in a covered container within two hours of cooking, and discard them if they have been left at room temperature for longer.
Grilled beef meatballs pair well with grilled vegetables, a fresh salad, rice, flatbread or potatoes. For a Turkish-style plate, serve them with grilled tomatoes and peppers, bread and a yogurt-based side such as cacık.
Yes, a grill pan works well for grilled beef meatballs when an outdoor barbecue is unavailable. Preheat and lightly oil the pan, leave space between the meatballs, and turn them once the first side has browned so they release more easily.
Grilled beef meatballs are usually smaller, oval-shaped and seasoned with ingredients such as onion and spices. Burger patties are typically larger, flatter portions of ground beef designed to fit a bun; both can be cooked on a grill.
Grilled beef meatballs can char outside while staying raw inside when the grill is too hot or the meatballs are too thick. Move them to a cooler part of the grill, cook until the center reaches 160°F (71°C), and shape future batches evenly.
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Nutrition data compiled from USDA FoodData Central and scientific sources.