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Low-fat, protein-rich, lower calorie, classic meatball
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
6.2g
· 18%
Protein
18.5g
· 54%
Fat
4.2g
· 28%
Fiber
0.7g
Vitamins
B12
1.1µg · 46% DV
B3
3.1mg · 19% DV
Vitamin D
3µg · 15% DV
B5
0.7mg · 14% DV
Minerals
Zinc
3mg · 27% DV
Phosphorus
170mg · 24% DV
Sodium
340mg · 15% DV
Selenium
8µg · 15% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Sear them briefly over medium heat, then finish them in the oven or in a covered pan to limit moisture loss. Grated onion, herbs, or a small amount of yogurt in the mixture can also help keep the texture tender.
Lean minced meat has less fat to protect it from drying out, so overcooking has a bigger effect. Overmixing the meatball mixture can also make the texture dense and firm.
Because they are made with minced meat, the centre needs to be fully cooked. A food thermometer is the most reliable check; there should be no raw-looking minced meat in the middle.
When cooled promptly and stored in a sealed container, cooked meatballs should generally be eaten within 3 to 4 days. Do not keep them at room temperature for more than 2 hours before refrigerating.
Yes, they can be frozen either raw after shaping or after cooking in an airtight container or freezer bag. Defrost them in the refrigerator, and do not refreeze raw meatballs once they have thawed.
A large salad, yogurt-based vegetable dishes, or roasted vegetables make balanced sides. Bulgur, wholegrain bread, or another wholegrain starch can add satisfying carbohydrate to the meal.
They can be cooked in a well-heated non-stick pan with little or no oil, but avoid turning them constantly so they can brown properly. Baking or using an air fryer is another convenient way to limit added oil.
Not necessarily. The type of meat, salt content, portion size, cooking method, and side dishes matter just as much as the lower fat content.
Their protein makes them a practical option in a post-workout meal. After a demanding session, pair them with a carbohydrate food such as potatoes, rice, bulgur, or bread, plus vegetables, for a more balanced recovery meal.
People managing high blood pressure or kidney disease should pay attention to sodium, especially in ready-made meatballs. Those advised to limit meat because of gout or high uric acid should also follow their individual healthcare 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.