Pizza topped giant meatballs

Pizza topped giant meatballs

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

time

20 mins

pan

1 hour

fire

373 kcal

time

20 mins

pan

1 hour

fire

373 kcal

Pizza topped giant meatballs

SERVES

4

DIFFICULTY

more effort

SERVES

4

Difficulty

more effort

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.

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Pizza topped giant meatballs

Servings: 4
Tasty giant meatballs covered with tasty marinara sauce and your favourite pizza toppings! 
Syn-free
Print Recipe
20 mins
1 hr

Ingredients

  • For the pizza sauce: 2 tins chopped tomatoes
  • 100 g 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
  • 50 g quinoa cooked
  • salt and pepper
  • 1 egg
  • For the rest: 120g grated cheddar
  • your favourite pizza toppings: mushrooms peppers, olives...
  • low calorie cooking spray

Instructions

  • To make the sauce: Bring all of the sauce ingredients to a simmer in a saucepan, and simmer gently for 1 hour, stirring occasionally
  • Whizz up thoroughly with a hand blender
  • To make the meatballs:
  • Combine the pork mince, quinoa, rosemary, salt and pepper, dijon mustard and egg. Shape into 12 large meatballs
  • Spray a baking tray with low calorie cooking spray and place the meatballs on it. Spray them well with low calorie cooking spray and then bake for 20 minutes at 180c
  • 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). Grill for about 5 minutes to melt the cheese.
  • Serve with whatever you fancy, mine went with a portion of spaghetti and salad.

Notes

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!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!