A pan of Italian meatballs on a wooden board
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Italian Meatballs | Weight Watchers

These delicious Italian Meatballs are just 5 Smart Points per portion on Weight Watchers Flex / Freestyle program. 
Course dinner, Main Course
Cuisine American, Italian
Keyword Easy weight watchers, weight watchers beef, weight watchers family favourite, weight watchers meatballs
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 228kcal

Ingredients

  • 1 red chilli de-seeded & finely sliced
  • 2 shallots finely chopped
  • 2 garlic cloves finely chopped
  • 1 tbsp white wine vinegar
  • 2 tins chopped tomatoes 400g tins
  • sea salt
  • black pepper
  • spray oil such as Frylight or Pam

For the meatballs

  • 3 tbsp breadcrumbs
  • 2 tbsp skimmed milk
  • 400 g mince beef / ground beef 5% fat
  • 3 garlic cloves crushed
  • 1 handful fresh parsley chopped finely
  • 1 tbsp flour for dusting
  • 1 tbsp olive oil
  • sea salt
  • black pepper

Instructions

Preparation

  • Place the breadcrumbs in a small bowl and add the milk. Set aside for when you make the meatballs. Finely chop the shallots, chilli and 2 garlic cloves

For the tomato sauce

  • Heat an oven proof frying pan / skillet over a medium low heat and add approx 10 pumps of spray oil. Add the chopped shallots, garlic and chilli and fry for 3 - 4 minutes until they have started to soften. 
  • Add 1 tbsp of white wine vinegar and stir, scraping off any bits of onion or garlic that may have stuck to the bottom of the pan (this prevents it from continuing to brown & burn when you add the tomatoes). Pour in the tinned tomatoes and some salt and pepper. Simmer, stirring occasionally, for 8 - 10 minutes until the sauce has reduced and has thickened. 

For the meatballs

  • Prepare the meatballs by putting the minced beef /ground beef into a large bowl with the crushed garlic, parsley and the soaked breadcrumbs. Season with salt and pepper and combine using your hands. 
  • Shape the mixture into balls around the size of a walnut. Dust the meatballs with flour.  I do this by placing the flour in a small bowl and adding the meatballs one by one and turning them so that they are covered in a light dusting of flour. 
  • Heat the olive oil in a frying pan / skillet. Once the oil is hot add the meatballs and fry until they are golden  (you may have to do this in batches) The meatballs do not have to be cooked through completely at this stage, just partially cooked and browned. 
  • Add the meatballs to the tomato sauce. Place the pan into the preheated oven and bake for 10 minutes (or until the meatballs have cooked through). 
  • Serve on a bed of courgette / zucchini noodles.  
  • Preheat the oven to 180oC / 160oC Fan/ 350oF / Gas Mark 4

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition

Calories: 228kcal | Carbohydrates: 11g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 129mg | Potassium: 458mg | Sugar: 2g | Vitamin A: 3.8% | Vitamin C: 23.8% | Calcium: 4.3% | Iron: 17.5%