Photo of Baked meatballs with spring salad by WW

Baked meatballs with spring salad

8
PersonalPoints™ per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
This healthy dinner involves cooking the meatballs in the oven instead of the frying pan, and serving them with green veg in place of spaghetti

Ingredients

Extra Lean Pork Mince (5% fat), raw

500 g

Breadcrumbs, dried

25 g, wholegrain

Egg, whole, raw

1 medium, raw

Carrots, raw

100 g, grated

Onion(s)

½ large, grated

Asparagus, raw

600 g, rimmed and chopped

Peas, fresh or frozen

60 g, frozen

Courgette

2 medium, peeled into ribbons

Spinach

100 g, young leaf

Olive Oil

1 tablespoons

Balsamic vinegar

1 teaspoons

Lemon Juice, Fresh

1 tablespoons

Parmesan Cheese

25 g

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.