Photo of Boodles with harissa meatballs by WW

Boodles with harissa meatballs

Points® value
Total Time
45 min
20 min
25 min
Chilly evening? Warm yourself up with a serving of fiery meatballs


Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, diced

Extra lean beef mince (5% fat), raw

500 g

Harissa paste

40 g

Ground Cumin

1 teaspoon(s), level

Coriander, fresh

2 tablespoon(s)

Coriander, Dried

1 teaspoon(s), level


2 clove(s), crushed

Tinned Tomatoes

2 can(s), large, cherry


200 g, young leaf

Light feta cheese

50 g, crumbled

Butternut Squash

600 g, spiralised


  1. Mist a small pan with cooking spray and cook the onion over a medium heat for 8-10 minutes, until softened, then transfer to a plate and set aside to cool.
  2. Combine the mince, half the harissa paste, and all the cumin, fresh and ground coriander, garlic and cooled onion. Season and shape into 12 balls.
  3. Mist a deep nonstick frying pan with cooking spray over a medium heat and brown the meatballs all over. Stir in the tomatoes and remaining harissa paste and simmer for 10 minutes, until the meatballs are cooked through and the sauce has thickened. Add the spinach and stir until wilted.
  4. Meanwhile, mist another deep nonstick frying pan with cooking spray and cook the butternut squash over a medium heat for 6-7 minutes, until tender.
  5. Divide the ‘boodles’ between plates, top with the meatballs and serve with the feta crumbled over the top.