When it comes to meatballs, chicken and turkey beat beef. They’ve got just 2 to 4 grams of saturated fat in a 3 oz. serving (typically 3 or 4 meatballs). That’s about half what you’d get in beef meatballs.
Poultry meatballs can be fattier than (unbreaded) strips or breasts if they contain dark meat and skin. You can dodge the skin (but not the dark meat) if you look for “chicken meat” or “skinless chicken meat,” not simply “chicken,” in the ingredients list. Ditto for turkey.
Salt is tougher to sidestep. We found only two that meet our sodium recommendations—Foster Farms Homestyle and Italian Style Turkey Meatballs. Both earned our tasters’ seal of approval.
Looking for less-traditional flavors? Al Fresco’s Tomato & Basil and Teriyaki Ginger Chicken Meatballs hover around 400 mg of sodium. Pick another brand and the sodium will likely hit 600 mg.