Vegetarians may have to change their ways with meatballs, but meatballs that are low in fat and low in calories are just as tasty, The Washington Post reported on Monday.
A 2015 survey of more than 1,000 meat-eaters by The New York Times found that meatballs made with meat, poultry or fish are “more acceptable for vegans” than those made with animal products, such as fish, poultry, eggs and milk.
A similar study published in November found that people who ate vegetarian meals three times a week were about three times less likely to get heart disease than those who ate meat.
“It’s not just the amount of meat,” said Sarah Gellert, an associate professor of health sciences at Boston College who did not participate in the new study.
“We’re also finding that the meat is less dense and more dense with vitamins and minerals.
The difference is that the fat is so high in fat that it has a lot of antioxidants that make it good for the heart and it’s also higher in vitamins and nutrients.
So the fat and the fiber are the big things that people want.”