CHICKEN MEATBALLS with Basil & Parmesan

How it scored 85 / 100

Nutrition snapshot

Ingredients 15 listed

• 1 Basil
  Aromatic herb of the species Ocimum basilicum, used fresh or dried.
  Safe
• 2 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 3 Pecorino Romano
  A hard, salty Italian sheep-milk cheese with Protected Designation of Origin (PDO) in the EU.
  Low
• 4 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 5 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 6 Lemon Powder
  Dehydrated and ground lemon juice or whole lemon, used as a dry flavoring.
  Low
• 7 Basil Extract
  An extract of basil leaves (Ocimum basilicum) containing the volatile flavor compounds of basil, often produced via solvent or steam extract…
  Low
• 8 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 9 Extracts Of Rosemary
  Extracts of rosemary — antioxidant preparation derived from Rosmarinus officinalis containing carnosic acid and carnosol.
  Low
• 10 Cow'S Milk
  Liquid secreted by the mammary glands of cows, used directly or as a base for dairy products.
  Low
• 11 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 14 Sheeps Milk
  Milk from domestic sheep (Ovis aries); higher fat and protein than cow milk.
  Low
• 15 Rennet
  A complex of proteolytic enzymes (chiefly chymosin) used to coagulate milk; sourced traditionally from animal stomachs or via microbial/ferm…
  Low