Photo of Baked meatballs with spring salad by WW

Baked meatballs with spring salad

7
6
6
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
Cooking meatballs in the oven instead of the frying pan, and serving them with green veg in place of spaghetti, lowers the SmartPoints and looks pretty on the plate, too

Ingredients

Extra Lean Pork Mince (5% fat), raw

500 g

Breadcrumbs, dried

25 g

Egg, whole, raw

1 medium, raw

Carrots, raw

100 g

Onion(s)

½ large

Parmesan Cheese

25 g

Asparagus, raw

600 g

Peas, fresh or frozen

60 g

Courgette

2 medium

Spinach

100 g

Olive Oil

1 tablespoons

Balsamic vinegar

1 teaspoons

Lemon Juice, Fresh

1 tablespoons

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mince, breadcrumbs, egg, carrot and onion in a bowl. Season and use your hands to mix everything together. Roll level tablespoonfuls of the mixture to make 20 small balls. Put the meatballs on a baking sheet and bake for 20 minutes until golden.
  2. Meanwhile, to make the salad, cook the asparagus and peas in a pan of boiling water for 1-2 minutes. Drain and refresh in a bowl of iced water. Drain again and pat dry with kitchen paper.
  3. Put the asparagus, peas, courgette and spinach in a bowl and season. Whisk together the oil, vinegar and lemon juice in a small bowl then drizzle over the salad and toss to combine.
  4. Serve the salad topped with the meatballs and Parmesan shavings.

Start eating better than ever!