Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍖
High protein, lower fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
196
KCAL / 100G
Carbs
2.5g
· 5%
Protein
28g
· 58%
Fat
8g
· 37%
Fiber
0.1g
Vitamins
B12
2.1µg · 88% DV
B3
6.8mg · 43% DV
B6
0.45mg · 26% DV
B2
0.22mg · 17% DV
Minerals
Zinc
5mg · 45% DV
Selenium
19µg · 35% DV
Phosphorus
235mg · 34% DV
Iron
3mg · 17% 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
3g
MONOUNSATURATED
3.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It works well at either time, but its high protein content makes it especially useful after training. Before exercise, many people tolerate it better when paired with an easy-to-digest carbohydrate source.
Cook them quickly over fairly high heat and avoid overcooking. Letting the mixture rest and adding moisture-retaining ingredients such as onion or yogurt can also improve texture.
They usually keep for 3 to 4 days in a sealed container in the refrigerator. Reheat thoroughly and do not leave them at room temperature for long periods.
Yes, they freeze well both cooked and uncooked. Freezing them in portions with minimal air exposure helps preserve texture and flavor.
They pair well with vegetables, salads, legumes, or whole grains to add fibre and volume. If you want a more filling plate, add a carbohydrate source such as potatoes, rice, or whole grain bread.
Lean meatballs are often a better fit when you want more protein relative to fat. Regular meatballs may taste juicier, but they can raise total energy intake more quickly.
You can, but relying on one protein source every day is not ideal. Rotating with fish, poultry, eggs, and legumes supports a more varied nutrient intake.
Not necessarily; portion size and side dishes matter more than the clock. Eaten with vegetables and without heavy sauces, they are often easier to fit into an evening meal.
Color alone is not a reliable safety check for ground meat. Meatballs should be cooked through to a safe internal temperature rather than judged only by appearance.
No, lean means lower in fat, not zero fat. Meat naturally contains some fat, and the final amount also depends on the cut and cooking method.
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Nutrition data compiled from USDA FoodData Central and scientific sources.