Photo of Meatballs by WW


Points® value
Total Time
20 min
10 min
10 min
These tasty meatballs make a fantastic side to a main, add them to pasta or serve as canapés. They can be made in advance and reheated when needed.



1 medium, halved, thinly sliced

Carrots, raw

1 medium, grated

Lean Beef Mince (10% fat), raw

500 g

Parsley, fresh

2 tablespoon(s), chopped

Barbecue sauce

1 tablespoon(s)

Worcestershire Sauce

1 tablespoon(s)

Breadcrumbs, fresh

50 g

Skimmed Milk

2 tablespoon(s)

Vegetable Oil

2 tablespoon(s)


  1. Place onion, one grated carrot, minced beef, parsley, barbeque sauce, Worcestershire sauce, breadcrumbs and milk in a large bowl. Season to taste with salt and pepper. Use hands to combine mixture. Roll heaped tablespoons of mixture into balls and place on a tray lined with non-stick baking paper. Repeat with remaining mince mixture until you have made 30 meatballs.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs in 2 separate batches for approximately 10 minutes, or until cooked through. Cover meatballs with foil to keep warm.
  3. Serve meatballs with an oil-free ZeroPoint tomato salsa.


Any leftover meatballs can be stored in an airtight container in the fridge for 2-3 days. These meatballs are also delicious served as a main meal with either mashed potatoes and beans or oven baked wedges and a simple green tossed salad.