Meatballs and Gravy
Before our slimming journey, we were huge fans of the meatballs sold by that certain Swedish furniture store. But they're not very slimming friendly, so we made our own!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
One thing that gets asked a lot on our Facebook page is ‘Does anyone have a recipe for slimming friendly gravy?’ After many attempts, we’ve come up with what we think is the best one so far!
Before we started our slimming journey, we were huge fans of the meatballs sold by that certain Swedish furniture store. They were great with a tomato sauce and even better with a rich savoury gravy. They were quick, easy and pretty cheap too.
The only issue is, those meatballs, and the accompanying gravy isn’t very slimming friendly.
We used shop bought, low fat meatballs for this slimming friendly Meatballs and Gravy recipe, so it doesn’t break the calorie or points bank, but if you prefer you can make your own ones. You can find the instructions in our Meatball Marinara recipe.
This recipe is worked on the premise that 6 meatballs = 1 portion.
What diets are this Meatballs and Gravy recipe suitable for?
This Meatballs and Gravy recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Worcestershire sauce
- Beef stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Meatballs and Gravy recipe?
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make Meatballs and Gravy?
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Make the stock up 400ml boiling water to 1 beef stock cube.
Mist a large frying pan with low calorie cooking spray, then heat over a medium heat.
Add the meatballs, and cook until they have browned.
Remove the meatballs from the pan, return the pan to the heat and spray with a bit more low calorie cooking spray.
Add the chopped onion and mushrooms, and cook until they start to brown.
Add the herbs, balsamic, Worcestershire sauce and seasoning and cook for a minute.
Pour in the stock, bring to the boil and simmer for 4 or 5 minutes.
Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well – and keep whisking!
Return the thickened sauce to the pan and stir will – it will thicken the sauce.
Add the meatballs back into the pan and cook in the oven for 20 minutes at 180°C.
What could I serve alongside this Meatballs and Gravy?
The following recipes would go great with our Meatballs and Gravy recipe:
How do you know when this Meatballs and Gravy recipe is cooked?
The meatballs will be cooked when the meat has turned from pink to brown in the centre.
How long can you keep these Meatballs and Gravy in the fridge?
Once you’ve put it out, ideally you should eat it at the time of serving
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Meatballs and Gravy in the fridge for approximately 3 days or so.
Can I freeze these Meatballs and Gravy?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat these Meatballs and Gravy?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Meatballs and Gravy
Before our slimming journey, we were huge fans of the meatballs sold by that certain Swedish furniture store. But they’re not very slimming friendly, so we made our own!
- KCals 183
- Carbs 7.3G
- Make the stock up 400ml/1½ cups boiling water to 1 beef stock cube.
- Mist a large frying pan with low calorie cooking spray, then heat over a medium heat.
- Add the meatballs and cook until they have browned.
- Remove the meatballs from the pan, return the pan to the heat and spray with a bit more low calorie cooking spray.
- Add the chopped onion and mushrooms and cook until they start to brown.
- Add the herbs, balsamic, Worcestershire sauce and seasoning and cook for a minute.
- Pour in the stock, bring to the boil and simmer for 4 or 5 minutes.
- Place half of the sauce into a jug and whisk in the xanthan gum a ¼ of a tsp at a time. You will need to whisk well - and keep whisking!
- Return the thickened sauce to the pan and stir will - it will thicken the sauce.
- Add the meatballs back into the pan and cook in the oven for 20 minutes at 180°C.
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