Photo of Pork polpette by WW

Pork polpette

Points® value
Total Time
45 min
10 min
35 min
A tasty meatball recipe that’s versatile enough to be used in all kinds of dishes.


Calorie controlled cooking spray

8 spray(s)


2 large, finely diced


3 clove(s), crushed

White bread, sliced

3 slice(s), medium

Extra Lean Pork Mince (5% fat), raw

1500 g

Egg yolk, raw

2 medium, beaten


  1. Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 48 meatballs, each slightly smaller than a golf ball.
  3. Put the meatballs on 2 large baking trays, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through. Set aside to cool completely before freezing and portioning.
  4. TO FREEZE Open freeze the meatballs on the baking trays for 1-2 hours, until solid. Divide into 3 x batches of 16 polpette and freeze in freezer bags or airtight containers for up to 3 months. Defrost overnight in the fridge.