Photo of Meatballs in Tangy Mint Sauce by WW

Meatballs in Tangy Mint Sauce

Points® value
Total Time
40 min
15 min
25 min
This authentic taste of the Middle East is easy to make and reheats beautifully. Feel free to save excess sauce for future kitchen creations.


All-purpose flour

1 tbsp(s)

Uncooked lean veal loin

1 oz, ground (or other cut)

Cooked long grain white rice

2 tbsp(s), rinsed well

Chicken bouillon cube

2 cube(s)

Peppermint leaves

2 tsp(s), crushed

Black pepper

½ pinch(es)

Fat free chicken broth

1 cup(s), concentrated

Mineral water

1 fl oz

Frozen sliced carrots

2 cup(s)


3 stalk(s), large, sliced

Uncooked potato

1 small, diced


1 small, finely diced

Peppermint leaves

1 tsp(s), dry, crushed

Kosher salt

½ tsp(s), or sea salt

Raw egg

1 large


1 medium, freshly squeezed


  1. Sprinkle a shallow plate with flour, set aside. Place ground veal, rice, bouillon powder, 2 teaspoons mint and black pepper in a mixing bowl; knead loosely to combine. Divide meat mixture into quarters. From each quarter roll 5 walnut-sized pieces and place on the plate with flour.
  2. In a pot, bring chicken broth and water to a gentle simmer. Add prepared vegetables. Roll meatballs lightly in flour, add into broth. Simmer until meatballs and the vegetables are cooked. Add salt and remaining mint. Remove from heat.
  3. In a bowl, whisk egg with the lime juice. Spoon some of the broth into egg-lime mixture to temper, then pour this mixture back into meatballs. Stir well. Ladle into soup bowls.