Frozen meats

Great Value Homestyle Meatballs

907 g (66 meatballs)

Okay out of 100 Medium confidence

Ultra-processed
High in saturated fat
Contains added sugars
Contains seed oils
No synthetic dyes

Why it scores 40

Great Value Homestyle Meatballs scores 40 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

minus 20 points Dextrose: An added sugar. Strong
minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
minus 7.5 points 6 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and sequestrant. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better meatballs

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Homestyle Meatballs

START100

Ingredients

Dextrose minus 20 points

Strong An added sugar. [1][2][3]
Soy protein isolate / concentrate minus 2.5 points

Info An ingredient typical of ultra-processed foods (NOVA group 4). [4]
Color added (not named) minus 2.5 points

Info 21 CFR 101.22(k) requires certified color additives (FD&C dyes and their lakes) to be declared by name. [5][4]
Yeast extract minus 1.5 points

Info An additive class typical of ultra-processed foods (NOVA group 4). [4]
Sodium hexametaphosphate minus 1.5 points

Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [6]
Canola oil minus 1.5 points

Emerging High in omega-6 linoleic acid. [7][8][9][10]
Natural flavors minus 0.5 points

Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [11][4]

subtotal−30

Processing

Ultra-processed (NOVA 4) minus 18 points

Strong Classified NOVA 4: made with industrial ingredients and additives. [4]
6 kinds of ultra-processing markers minus 7.5 points

Emerging Industrial additive classes found: color (added), flavor enhancer, flavoring, industrial protein, industrial sugar or starch hydrolysate and sequestrant. [4]

subtotal−25.5

Nutrition per 100 g

Saturated fat 9.4 g / 100 g minus 3.5 points

Strong High in saturated fat. Counted at half for this whole-food category. [12]
Salt 1.2 g / 100 g minus 3 points

Strong High in salt. [13]
Energy 294 kcal / 100 g minus 0.5 points

Info Energy-dense for its weight. Counted at half for this whole-food category. [2]
Protein 12.9 g / 100 g plus 2 points

Info A good source of protein. [2]

subtotal−5

TOTAL 40Okay

100 − 60.5 = 39.5 → 40

Can’t score above 79. Contains dextrose, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat and saturated fat (above the front-of-pack "high" level). [14]

Nutrition per 100 g

Energy	294 kcal
Fat	24.7 g
Saturated fat	9.4 g
Trans fat	0.6 g
Carbohydrates	5.9 g
Sugars	2.4 g
Added sugars	1.2 g
Fiber	1.2 g
Protein	12.9 g
Salt	1.2 g

Serving: 6 meatballs (85 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.

Label text, as published

BEEF, PORK, WATER, TEXTURED SOY FLOUR, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, DRIED ONION, SOY PROTEIN CONCENTRATE, SALT, COLOR ADDED, YEAST EXTRACT, SODIUM POLYPHOSPHATE, SPICES, DRIED GARLIC, CANOLA OIL, ROSEMARY EXTRACT, NATURAL FLAVOR.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

Not vegan
Not vegetarian
Not gluten-free
Palm-oil-free

Always check the package: recipes change.

Sources

Guideline: sugars intake for adults and children

World Health Organization · Mar 4, 2015 · Agency assessment

“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

who.int
Dietary Guidelines for Americans, 2025–2030

U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

cdn.realfood.gov
Added and free sugars should be as low as possible

European Food Safety Authority · Feb 28, 2022 · Agency assessment

“Sugar consumption is a known cause of dental caries.”

efsa.europa.eu
Ultra-processed foods: what they are and how to identify them

Public Health Nutrition · April 2019 · Peer-reviewed

doi.org
21 CFR 101.22(k) Declaring color additives in the ingredient list

Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

“Color additives not subject to certification and not otherwise required by applicable regulations in part 73 of this chapter to be declared by their respective common or usual names may be declared as “Artificial Color,” “Artificial Color Added,” or “Color Added””

ecfr.gov
EFSA issues new advice on phosphates

European Food Safety Authority · Jun 12, 2019 · Agency assessment

“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

efsa.europa.eu
Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

BMJ · Apr 12, 2016 · Peer-reviewed

“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

doi.org
Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

BMJ · Feb 4, 2013 · Peer-reviewed

doi.org
Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

Circulation · Oct 28, 2014 · Peer-reviewed

“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

doi.org
Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

Circulation · Jul 18, 2017 · Peer-reviewed

doi.org
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

“whose significant function in food is flavoring rather than nutritional.”

ecfr.gov
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

World Health Organization · Jul 17, 2023 · Agency assessment

“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

who.int
Sodium reduction (fact sheet)

World Health Organization · May 11, 2026 · Agency assessment

“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

who.int
Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

“Table 3: Criteria for drinks (per 100ml)”

assets.publishing.service.gov.uk
Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

BMJ · Feb 28, 2024 · Peer-reviewed

“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

doi.org
Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

Cell Metabolism · July 2019 · Peer-reviewed

doi.org

Score

Why it scores 40

Better meatballs

Nutrition per 100 g

Ingredients

Allergens and diets

More frozen meats on GoodSwap

More from Great Value

Sources