Veal Meatballs

Veal meatballs are tender, savory balls of ground veal, often mixed with ingredients like breadcrumbs, eggs, herbs, and aromatics, then baked, fried, or simmered in sauce. They are a staple in various European cuisines, particularly Italian (as 'polpette') and Central European traditions, where they might be served with pasta, polenta, or in a rich gravy.

🍽️ Nutrition at a glance

Being primarily meat-based, veal meatballs are high in protein and contain a moderate amount of fat, with minimal carbohydrates unless heavily breaded. They provide key nutrients like iron, zinc, and B vitamins, with a typical serving (about 4-5 medium meatballs) roughly containing 300-400 calories.

Nutrition breakdown

Calories	310 kcal
Protein	22 g
Carbs	8 g
Fat	21 g
Fiber	1 g
Sugar	2 g
Sodium	480 mg
Iron	2.8 mg
Zinc	4.1 mg
Vitamin B12	1.8 mcg
Phosphorus	190 mg
Selenium	18 mcg
Niacin (B3)	5.2 mg
Vitamin B6	0.4 mg
Potassium	320 mg

Per 4 meatballs (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, veal meatballs represent a delicate, refined alternative to beef or pork versions, often associated with festive or comfort food. Nutritionally, veal is leaner than many other red meats, offering a good protein source with a softer texture that makes it appealing for various palates.