Spicy Party Meatballs with Mango-Yogurt Sauce

SmartPoints® value per serving
Total Time
43 min
18 min
25 min
If you love meatballs, these chicken and sausage balls readily fit the WW profile.


98% fat-free uncooked ground chicken breast

½ pound(s)

Uncooked Italian pork sausage(s)

6 oz, turkey variety, casings removed

Dried plain breadcrumbs

½ cup(s), plain variety

Dried plain breadcrumbs

3 Tbsp, plain variety

Green pepper(s)

½ medium, minced

Fat free cottage cheese

¼ cup(s)

Egg white(s)

2 large, lightly beaten

Uncooked scallion(s)

2 medium, thinly sliced

Worcestershire sauce

1 Tbsp

Grated Parmesan cheese

3 Tbsp

Chopped pecans

1 Tbsp


1 large, peeled and cubed

Plain fat free yogurt

¾ cup(s)

Fat-free half-and-half

¼ cup(s)

Unsweetened orange juice

1 Tbsp


1 Tbsp

Black pepper

½ tsp, ground


  1. Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. To make the meatballs, combine the chicken, sausage, 1⁄2 cup of the bread crumbs, the bell pepper, cottage cheese, egg whites, scallions, and Worcestershire sauce in a large bowl. Shape into 30 (1-inch) balls.
  3. Place the Parmesan cheese, pecans, and the remaining 3 tablespoons bread crumbs on wax paper. Roll the balls in the cheese mixture to coat evenly. Place in a single layer without touching each other on the jelly-roll pan. Bake until cooked through and lightly browned, about 25 minutes.
  4. Meanwhile, to make the sauce, pulse the mango, yogurt, half-and-half, orange juice, honey, and pepper in a food processor until smooth. Serve with the meatballs. Yields 2 meatballs with 2 tablespoons sauce per serving.


For an elegant presentation, place a bowl of the sauce on a platter lined with watercress. Skewer the meatballs on party picks and place on the watercress.In a stroke of culinary genius, she teamed them with a unique and refreshing tropical mango-yogurt sauce.