For the Meatballs:

500g extra lean pork mince

1 onion, peeled & finely chopped

1 clove garlic, peeled & finely chopped

2 tsp dried oregano

Salt & freshly ground black pepper

For the Sauce:

400g passata

2 red chillies, deseeded & finely chopped

1 onion, peeled & finely chopped

2 garlic cloves, peeled & finely chopped

200ml vegetable stock

Fry Light

Salt & freshly ground black pepper


1. Put all the meatball ingredients into a bowl & mix well. Form the mince meat mixture into meatballs (around 6 meatballs per person should be enough) & set aside.

2. Once you have made the meatballs. Spray a pan with Fry Light & add the chillies, onion & garlic, cook until softened. Once softened add the passata & vegetable stock, bring to the boil & then cover & simmer for 15-20 minutes or until the sauce has thickened.

3. Meanwhile spray a frying pan with Fry Light & place the meatballs in the pan. Fry until cooked all the way through.

4. Once your sauce & meatballs are cooked. Add the meatballs to the sauce & put in an ovenproof dish. Grate 84g of cheddar cheese if your dish is serving 3 people or 112g of cheese if it is for 4 people & sprinkle on top of the meatballs & sauce mixture. Place under a grill until the cheese is bubbling. Serve with spaghetti & a large crisp salad.

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