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+ servings

Spanish Meatballs

  • Prep Time
    15 MINS
  • Cook Time
    45 MINS
  • KCals 312
  • Carbs 19G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 5 Purple
4 Servings

Ingredients

For the meatballs

  • 500 g 5% fat minced pork
  • 30 g wholemeal bread made into breadcrumbs
  • 2 cloves garlic peeled and crushed
  • 2 tsp dried onion granules
  • 2 tsp paprika
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 small egg beaten with a fork

For the sauce

  • 1 medium onion peeled and finely chopped
  • 2 cloves garlic peeled and crushed
  • 2 x 400g tins chopped tomatoes
  • 1 tsp dried fennel seeds
  • 2 tsp dried oregano
  • 2 bay leaves
  • ½ tsp hot pepper sauce
  • ½ tsp white granulated sweetener
  • 2 tbsp tomato puree
  • 10 g flat leaf parsley stalks removed
  • low calorie cooking spray

Instructions

To make the meatballs

  1. Place the pork, breadcrumbs, garlic, onion granules, paprika, salt and pepper in a large bowl and mix together.

  2. Add the beaten egg a little at a time, mixing with clean hands, until a consistency is reached that will form a small ball.

  3. Divide the mixture into 16 small meatballs and set aside.

  4. Spray a large frying pan with low calorie spray and place over a medium heat. When the frying pan is hot, add the meatballs, and fry for about 5 minutes, turning carefully, to seal on all sides. When they are sealed, place on a plate and set aside.

To make the sauce

  1. Spray a little more low calorie spray into the frying pan and place over a medium heat. Add the onions and fry for 10 minutes, stirring occasionally, until softened and golden brown.

  2. Add the garlic and continue to cook for a further 3 - 4 minutes.

  3. Add the tomatoes, fennel seeds, oregano, bay leaves, hot pepper sauce, sweetener and tomato puree. Stir well.

  4. Add the meatballs to the tomato sauce. Cover and simmer over a low heat for 25 minutes, stirring occasionally, until the juices in the meatballs run clear when a knife is inserted. If the sauce is becoming too thick, add a little water.

  5. Remove the bay leaves. Stir in the chopped flat leaf parsley and serve at once.