Meatballs
Good nutritional profile
Seasoned ground meat in tomato or cream sauce.
Meatballs are seasoned ground beef, pork or a mix, bound with breadcrumbs, egg and often parmesan, browned and then simmered in a tomato or cream sauce. They are high in protein, with fat that depends mostly on the meat; the breadcrumbs and sauce add some carbohydrate. Lean meat and a tomato sauce instead of a cream sauce keep the fat lower.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 12g | 21.4% |
| Fat | 10g | 14.3% |
| Carbs | 8g | 2.7% |
| Simple Sugars | 2.8g | Estimate |
| Complex Carbs | 5.2g | Estimate |
| Water | 67g | 2.7% |
| Calories | 165 | 7.3% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 3.44 | g | 17.2% |
| Monounsaturated | 4.73 | g | 18.9% |
| Polyunsaturated | 0.79 | g | 6.1% |
| Omega-3 | 0.237 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 3 | mg | 0.3% |
| Omega-6 | 0.553 | g | Estimate |
| Trans | 0.22 | g | 11.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4.86 | mg |
| Vitamin E | 0.61 | mg |
| Selenium | 11.1 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 21.6 | mcg | 2.4% |
| vitamin B1 | 0.145 | mg | 12.1% |
| vitamin B2 | 0.118 | mg | 9.1% |
| vitamin B3 | 1.75 | mg | 10.9% |
| vitamin B6 | 0.16 | mg | 9.4% |
| vitamin B9 | 8.39 | mcg | 2.1% |
| vitamin B12 | 0.554 | mcg | 23.1% |
| vitamin C | 4.86 | mg | 5.4% |
| vitamin D | 0.173 (7 IU) | mcg | 1.2% |
| vitamin E | 0.609 | mg | 4.1% |
| vitamin K | 11.3 | mcg | 9.4% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 72.4 | mg | 7.2% |
| iron | 0.972 | mg | 5.4% |
| magnesium | 15.6 | mg | 3.9% |
| phosphorus | 113 | mg | 16.1% |
| potassium | 207 | mg | 8.0% |
| sodium | 314 | mg | 13.7% |
| zinc | 1.5 | mg | 13.6% |
| copper | 0.059 | mg | 6.6% |
| manganese | 0.098 | mg | 4.3% |
| selenium | 11.1 | mcg | 20.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 409 | mg | 58.4% | 192% |
| Isoleucine | 549 | mg | 39.2% | 137% |
| Leucine | 954 | mg | 34.9% | 117% |
| Lysine | 968 | mg | 46.1% | 151% |
| Methionine | 443 | mg | 42.2% | 144% |
| Phenylalanine | 934 | mg | 53.4% | 171% |
| Threonine | 492 | mg | 46.9% | 148% |
| Tryptophan | 120 | mg | 42.9% | 136% |
| Valine | 638 | mg | 35.1% | 120% |
Compare with other products
Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Beef and pork mince 500 g
- Breadcrumbs 60 g
- Milk 60 ml
- Egg 1
- Grated Parmesan 40 g
- Garlic cloves, minced 2
- Fresh parsley, chopped 2 tbsp
- Chopped tomatoes 400 g
- Onion, finely chopped 1
- Olive oil 2 tbsp
- Salt and pepper to taste
Instructions
- 1
Soak the breadcrumbs in the milk for a few minutes, then mix with the mince, egg, Parmesan, half the garlic, parsley, salt and pepper.
- 2
Roll the mixture into walnut-sized balls.
- 3
Brown the meatballs in the olive oil on all sides, then remove.
- 4
In the same pan soften the onion and remaining garlic, then add the tomatoes and simmer for 10 minutes.
- 5
Return the meatballs to the sauce, cover and simmer gently for 15 minutes until cooked through.
- 6
Season, scatter with extra parsley and serve with pasta or crusty bread.