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Classic meatball made from ground beef or mixed meat, without sauce
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Meatball (without sauce) (90 g) has 189 calories. That works out to 210 calories per 100 g. It contains 6.3 g of carbs, 14 g of protein, 11.7 g of fat and 0.5 g of fiber. Its 1.2 µg of B12 covers 49% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 90 g
189
KCAL / 90G
Carbs
6.3g
· 2% DV
Protein
14g
· 28% DV
Fat
11.7g
· 15% 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 14% · Protein 30% · Fat 56%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 189 kcal | |
| Total fat | 11.7 g | 15% |
| Saturated fat | 4.5 g | 23% |
| Trans fat | 0.09 g | |
| Sodium | 369 mg | 16% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 0.5 g | 2% |
| Protein | 14 g | 28% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 3 piece (medium) | 90 g | 189 kcal |
| 1 piece (thin) | 20 g | 42 kcal |
| 1 piece (small) | 30 g | 63 kcal |
| 1 piece (thick) | 45 g | 95 kcal |
| 2 piece (medium) | 60 g | 126 kcal |
| 100 g | 100 g | 210 kcal |
| 1 serving (large) | 120 g | 252 kcal |
| 5 piece (large) | 150 g | 315 kcal |
| 1 serving (extra large) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Meatballs without sauce are seasoned balls or patties of ground meat served without a sauce poured over or alongside them. The name describes how they are served, not one fixed recipe; ingredients and cooking methods vary.
Mix ground meat with seasoning and, if your recipe uses them, egg and breadcrumbs or soaked bread. Shape the mixture, then pan-fry, bake, or grill the meatballs without sauce until they are cooked through.
Meatballs without sauce often fall apart when the mixture is too wet, poorly bound, or turned before a crust forms. Drain excess liquid from grated onion, mix the ingredients evenly, and let the shaped meatballs rest before cooking.
Ground beef or a beef-and-pork mixture both work well for meatballs without sauce. Meat with some fat usually makes a juicier result, while very lean ground meat can turn dry; the best choice also depends on your preferred flavor.
Meatballs without sauce can be baked, pan-fried, or grilled, and none is universally best. Pan-frying gives a browned crust, baking is convenient for cooking a batch, and grilling adds a smoky flavor; cook them thoroughly whichever method you use.
The safest way to check meatballs without sauce is to measure the center with a food thermometer: ground beef should reach 160°F (71°C). Without a thermometer, cut one open and make sure the center is no longer raw, though appearance is less reliable.
Yes, you can freeze meatballs without sauce either raw or cooked. Freeze raw pieces separately before packing them together so they do not stick; cool cooked meatballs first, then store them in a tightly sealed freezer-safe container.
Serve meatballs without sauce with pasta, rice, roasted vegetables, salad, or mashed potatoes. Since there is no sauce to add moisture, a fresh salad, a dip, or a little cooking juice can make the plate feel less dry.
Use ground meat that is not extremely lean, avoid overmixing, and stop cooking the meatballs without sauce as soon as they are safely done. Letting them rest briefly after cooking also helps keep their juices from running out when cut.
Cooked meatballs without sauce keep for about three to four days in a refrigerator at 40°F (4°C) or colder. Refrigerate them promptly in a covered container, and reheat only the portion you plan to eat until it is steaming hot.
Vitamins
B12
1.17µg · 49% DV
B3
2.88mg · 18% DV
B5
0.63mg · 13% DV
B2
0.16mg · 12% DV
Minerals
Zinc
2.52mg · 23% DV
Phosphorus
131mg · 19% DV
Selenium
9µg · 16% DV
Sodium
369mg · 16% DV
Potassium ⭐
234mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 189 calories in 3 piece (medium) (90 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.
Meatball (without sauce) is a shaped, cooked patty made from ground beef or a mixture of meats. In Turkey, köfte is a familiar home-cooked and restaurant dish, with seasonings and shapes that vary from one family or region to another. This version is served without a sauce, so the browned exterior and savoury meat remain the focus.
It makes an easy main meal alongside rice, bread, grilled vegetables or salad; in Turkey, yoghurt is another common pairing. It provides protein, with 15.5 g per 100 g, and is filling without needing a rich accompaniment. For a lighter plate, choose leaner mince, grill the meatballs and serve them with plenty of vegetables.
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.
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.
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
4.5g
MONOUNSATURATED
4.95g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.