Pizza topped giant meatballs

Tasty giant meatballs covered with tasty marinara sauce and your favourite pizza toppings! 

I love meatballs, there’s something so satisfying about them- I think that this was inspired by the Subway meatball marinara sub which I used to occasionally enjoy for lunch when I worked near a subway- I used to love every mouthful!

I’ve used quinoa in the meatballs to keep them super-healthy, although you can substitute this for wholemeal breadcrumbs if you prefer.

My Recipe

Serves: 4
Syns: 1/4 of a syn per portion!
Healthy Extra: A


  • For the pizza sauce: 2 tins chopped tomatoes
  • 100g tomato puree
  • 1/2 tsp herbes de provence
  • 1 tbsp dried oregano
  • 1 tsp onion granules
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 chopped carrot
  • For the meatballs: 500g lean pork mince
  • 4 tsp fresh, finely chopped rosemary
  • 2 tsp Dijon mustard
  • 50g quinoa, cooked
  • salt and pepper
  • 1 egg
  • For the rest: 120g grated cheddar
  • your favourite pizza toppings: mushrooms, peppers, olives...
  • Fry Light


  1. To make the sauce: Bring all of the sauce ingredients to a simmer in a saucepan, and simmer gently for 1 hour, stirring occasionally
  2. Whizz up thoroughly with a hand blender
  3. To make the meatballs:
  4. Combine the pork mince, quinoa, rosemary, salt and pepper, dijon mustard and egg. Shape into 12 large meatballs
  5. Spray a baking tray with Frylight and place the meatballs on it. Spray them well with Fry Light and then bake for 20 minutes at 180c
  6. Place each portion of meatballs into its own ovenproof serving dish, spoon over the pizza sauce, add any other toppings, and then cover with cheese (30g per portion).
  7. Serve with whatever you fancy, I went with a portion of spaghetti and salad.

Additional Info

I topped my meatballs with garlic mushrooms (pre-fried them with frylight and garlic before adding on top), and then garnished with fresh chilli and parsley, YUM!

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