The Wednesday Chef Monday Meatballs Recipe

Keto Friendliness Gauge

Net Carbs are 4% of calories per serving, at 4g per serving. This food is keto-friendly.

How keto-friendly is The Wednesday Chef Monday Meatballs? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for The Wednesday Chef Monday Meatballs Recipe

  • Net Carbs are 4% of calories per serving, at 4g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

The Wednesday Chef Monday Meatballs Recipe Nutrition Label

Nutrition Facts

Serving Size: 28 servings   ( 75 g )
Amount Per Serving
Calories: 104
Total Fat: 6g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0g
Cholesterol: 37mg
Sodium: 174mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 1g
Protein: 7g
Calcium: 37mg Iron: 1mg
Potassium: 195mg Vitamin A: 39mcg
Vitamin C: 7mg Vitamin D: 0mcg

Ingredients

  • 10 ounces boneless pork shoulder
  • 10 ounces Beef Chuck
  • 6 ounces day-old country bread
  • 2 ounces pork fat
  • 2 ounces Prosciutto
  • 1 cup flat-leaf parsley leaves
  • 1 tblsp Kosher Salt
  • 2 tsp Dried Oregano
  • 1 1/2 tsp fennel seeds
  • 1 tsp dried chile flakes
  • 2/3 cup Fresh Ricotta
  • 3 egg Eggs
  • 1/4 cup Whole Milk
  • 28 ounce San Marzano tomatoes
  • handful x Fresh basil leaves
  • block x grana for grating
  • Best-quality olive oil for finishing

Instructions

Visit The Wednesday Chef's website to view the recipe instructions. (Via Edamam)