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Protein and iron source, hearty main dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
8g
· 15%
Protein
15g
· 28%
Fat
14g
· 57%
Fiber
0.8g
Vitamins
B12
1.2µg · 50% DV
B3
3.2mg · 20% DV
B5
0.7mg · 14% DV
B6
0.23mg · 14% DV
Minerals
Zinc
3mg · 27% DV
Phosphorus
140mg · 20% DV
Sodium
420mg · 18% DV
Selenium
10µg · 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
6.1g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Pan-cooking gives a stronger seared crust and richer flavor, while the oven cooks more evenly with less hands-on attention. In either case, make sure the center is fully cooked before eating.
Letting the mixture rest before cooking and avoiding frequent flipping usually helps it hold together. Too much moisture in the mix or moving it too early can make it break.
A cooked large meatball will usually keep for about 3 to 4 days in the refrigerator. Store it in a sealed container and chill it promptly after it cools.
Yes, it can be frozen either raw or cooked. Freezing in portions and thawing in the fridge tends to give better texture and food safety.
It can work well after training because it provides protein. Pairing it with an easy-to-digest carbohydrate source and some vegetables makes the meal more balanced.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. That said, a heavier, fattier meal may feel less comfortable for some people before bed.
Salad, roasted vegetables, or a yogurt-based side are practical options. If you want a more filling plate, add a carbohydrate such as potatoes, bulgur, or whole-grain bread.
That depends on your goal and taste preference. A large meatball usually has a richer flavor, while chicken meatballs are often perceived as lighter; the final choice also depends on added ingredients and cooking method.
People who need to limit red meat, those watching sodium in prepared products, and anyone who gets reflux or discomfort from fatty meals may want to be more cautious. Store-bought or restaurant versions can vary a lot in salt and ingredients.
Yes, a short rest after cooking can help the juices redistribute more evenly. That often gives a juicier texture and helps it stay intact when cut.
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Nutrition data compiled from USDA FoodData Central and scientific sources.