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Protein-rich main-course salad with meatballs and vegetables
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
146
KCAL / 100G
Carbs
5.8g
· 16%
Protein
9.1g
· 26%
Fat
9.2g
· 58%
Fiber
1.6g
Vitamins
B12
0.9µg · 38% DV
Vitamin K
42µg · 35% DV
B3
2.6mg · 16% DV
Vitamin A
118µg · 13% DV
Minerals
Selenium
11µg · 20% DV
Zinc
2mg · 18% DV
Phosphorus
118mg · 17% DV
Sodium
310mg · 13% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
3.7g
POLYUNSATURATED
0.95g
Omega 6:3 ratio 13.7:1
Above the ideal 4:1 (13.7:1).
Yes, but it is best to keep the salad leaves and dressing separate. Cool the meatballs before refrigerating them in a sealed container, then combine everything just before serving.
Avoid cooking them for too long over very high heat. Sear them over medium-high heat and remove them once cooked through to help retain moisture.
Warm or room-temperature meatballs with crisp cold salad are a popular combination. Briefly warming chilled cooked meatballs can improve their texture and flavour before adding them to the salad.
A yogurt-based dressing, lemony ayran, or a simple vegetable side works well. For a more substantial meal, add a serving of whole-grain bread or bulgur.
It can be a suitable post-workout meal because the meatballs provide protein. After a long or intense session, adding a carbohydrate-rich side can also help replenish energy stores.
That depends on the portion, the type of meatballs, and the dressing. Grilled meatballs, plenty of vegetables, and a light dressing are generally easier to tolerate in an evening meal than fried meatballs or rich sauces.
Cooked meatballs can usually be eaten the next day if they were cooled promptly and refrigerated in a covered container. Discard the meal if the greens are slimy, the smell has changed, or the meatballs were left at room temperature for too long.
Do not freeze the assembled salad, as leafy vegetables become watery and limp after thawing. Cooked meatballs can be frozen separately and thawed in the refrigerator before use.
It can be safe for short storage if the meatballs are fully cooked and cooled first, though separate containers preserve texture better. Never let raw meatballs touch salad ingredients because of cross-contamination risk.
Not necessarily; a salad label does not automatically make a meal light or balanced. Fried meatballs, high-sodium ingredients, and creamy or mayonnaise-heavy dressings can make it much richer than a version with grilled meatballs and plenty of vegetables.
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.