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+ servings

Meatballs and Gravy

  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 183
  • Carbs 7.3G
  • WW Points:
  • 3 Green
  • 3 Blue
  • 3 Purple
4 Servings


  • 20 low fat, mini meatballs
  • 1 medium red onion
  • 4 mushrooms
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 400 ml water
  • 1 beef stock cubes
  • ¼ tsp xanthan gum
  • 1 pinch fresh rosemary
  • 1 pinch fresh thyme
  • low calorie cooking spray
  • sea salt to taste
  • freshly ground black pepper to taste


  1. Make the stock up 400ml/1½ cups boiling water to 1 beef stock cube.

  2. Mist a large frying pan with low calorie cooking spray, then heat over a medium heat.

  3. Add the meatballs and cook until they have browned.

  4. Remove the meatballs from the pan, return the pan to the heat and spray with a bit more low calorie cooking spray.

  5. Add the chopped onion and mushrooms and cook until they start to brown.

  6. Add the herbs, balsamic, Worcestershire sauce and seasoning and cook for a minute.

  7. Pour in the stock, bring to the boil and simmer for 4 or 5 minutes.

  8. 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!

  9. Return the thickened sauce to the pan and stir will - it will thicken the sauce.
  10. Add the meatballs back into the pan and cook in the oven for 20 minutes at 180°C.