Slimming World Spicy Meatballs
This recipe is really easy, and is packed full of flavour – no-one wants to feel deprived when they’re watching what they eat!
For the Meatballs
5% mince - 500g
Dried chilli flakes
For the sauce
First, dice up the onion and red onion that will be used in both the sauce and the meatballs themselves. Put a small handful of each into a hand blender bowl. Add the sun-dried tomatoes, oregano, mixed herbs, some olives and garlic. Blend these up to make a fine paste.
Next, start the sauce. Dry-fry the remaining red and white onion, add a little garlic and lots of mixed herbs and oregano. Dice up some red pepper, some black olives and a few mushrooms - 3 or 4 will do. Add these to the pan and let them soften a little. Add the chopped tomatoes and the beef stock and let it simmer. Add a splash of Worcestershire sauce, a little salt and pepper and a pinch of sweetener.
Add the paste you made earlier to a large mixing bowl with the 5% mince. Mix together (by hand I find works best) and sprinkle over dried chilli flakes to taste and add an egg. Be careful at this point - dried chilli flakes go a long way!
Separate into 16-20 meatballs. You can either grill or dry-fry the meatballs for around 10-12 minutes. Cook spaghetti and drain, serve meatballs on top, and finish off with the chunky tomato sauce.