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Hearty sandwich with meatballs, bread, sauce, and toppings
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Meatball Sandwich (220 g) has 484 calories. That works out to 220 calories per 100 g. It contains 50.6 g of carbs, 24.2 g of protein, 19.8 g of fat and 4.8 g of fiber. Its 1.5 µg of B12 covers 64% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
A Meatball Sandwich, in the Turkish style, puts seasoned köfte—formed meat patties—inside a roll or piece of bread. The patties are commonly grilled in Turkey, though tomato sauce is another fitting variation, as in this version.
It is served hot as a filling street-food meal, sometimes with onion, tomato, greens or grilled pepper; a side salad or pickles can balance the richness. Meatballs contribute protein while the bread makes it a substantial, carbohydrate-containing meal. For a lighter sandwich, use a smaller roll, go easy on the sauce and add fresh vegetables. It also pairs well with ayran or another plain, tangy drink.
Selected: 100 g
220
KCAL / 100G
Carbs
23g
· 8% DV
Protein
11g
· 22% DV
Fat
9g
· 12% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 20% · Fat 38%
Vitamins
B12
0.7µg · 29% DV
Biotin
4.2µg · 14% DV
B3
2.1mg · 13% DV
B2
0.16mg · 12% DV
Minerals
Selenium
11µg · 20% DV
Sodium
420mg · 18% DV
Phosphorus
110mg · 16% DV
Iron
2mg · 11% DV
Medium
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 3
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.
Contains these 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
3.2g
MONOUNSATURATED
3.5g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
A meatball sandwich typically has cooked meatballs tucked into bread, often with tomato sauce and optional toppings such as cheese or herbs. The version shown here pairs round meatballs and red sauce with a lightly toasted roll.
To make a meatball sandwich, cook the meatballs thoroughly, warm them in tomato sauce, and place them in a split roll. Toasting the bread first helps it hold the sauce and keeps the sandwich from becoming soggy too quickly.
A sturdy soft roll is a good choice for a meatball sandwich because it holds the meatballs and sauce without falling apart. Lightly toasting the cut sides adds structure while keeping the inside tender.
Meatballs usually fall apart in a meatball sandwich if the mixture was not mixed enough, the meatballs were handled before setting, or they were stirred roughly while cooking. Shape them gently and turn them only after a crust forms.
Tomato-based marinara is the classic sauce for a meatball sandwich, and it pairs well with the browned meatballs and bread. Use enough to coat the meatballs, but avoid flooding the roll if you want it to stay firm.
You can freeze the cooked meatballs and sauce for a meatball sandwich, but freezing the assembled sandwich usually makes the bread soggy after thawing. Freeze the filling in a sealed container and add fresh bread when serving.
For a meatball sandwich that is not soggy, remove the meatballs from the bread and reheat them with the sauce separately. Warm or toast the roll on its own, then assemble the sandwich just before eating.
Meatball sandwich leftovers keep for three to four days in the refrigerator when chilled within two hours of cooking. Store the meatballs and sauce separately from the bread so the roll does not absorb moisture.
A meatball sandwich goes well with a green salad, roasted vegetables, or a crisp pickle. These sides balance the rich, saucy filling; fries are another common choice when you want a heartier meal.
You can make a meatball sandwich lighter by using a smaller roll, choosing leaner meat for the meatballs, and limiting added cheese or sauce. Add vegetables for crunch, and serve it with salad instead of fries.
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Nutrition data compiled from USDA FoodData Central and scientific sources.