Meatballs are a quick, versatile food. Perfect for a weeknight dinner, there are plenty of ways to enjoy, not just over pasta, and also a few tricks to keep them #lowsalt.
Frozen or Fresh?
I generally avoid all processed foods, given that most have added sodium. Every grocery store’s freezer case, and fresh meat section, now includes premade meatballs. These can be very tempting as a quick protein, but often contain a lot of salt. Many also contain added,”fillers,” or, “binders,” which adds sodium.
If you’re going for store bought, consider fresh over frozen and check the labels. Most brands are roughly 200mg an ounce, bringing a four ounce serving (three to four meatballs) to more than half a day’s sodium for a low salt diet.
Also stick with all beef and pork where possible. Many brands add salt to chicken or turkey meatballs and sausage given the protein is not as flavorful as beef or pork.
Homemade is Best
Making your own meatballs is one of the simplest recipes that even kids can help out with in the kitchen. My recipe uses a stovetop method which helps keep the kitchen cool on those hot summer days.
Traditionally made with beef, veal, or ground pork, any ground meat will work. If using a lean protein, like chicken or turkey, consider adding some additional olive oil to keep them moist.
You can also cook them in the airfryer to really speed up cooking. Just make sure they reach an internal temp of 165F degrees.
What’s your favorite way to eat a meatball? Over spaghetti, on a hoagie, sliced on pizza? Share in the comments below!
#staysalty
Thank you so much! #staysalty