Pork and quinoa meatballs

Lovely syn-free meatballs, served in a herby tomato sauce 

I used quinoa in these meatballs as an alternative to using breadcrumbs, to keep this meal free of syns. The sauce recipe is the one that Slimming World suggest to go with their frozen meatballs from Iceland, it’s a lovely tasty sauce so I haven’t changed a thing!



My Recipe

Serves: 4
Syns: none
Healthy Extra: none


  • For the meatballs:
  • 500g lean pork mince (less than 5% fat)
  • 50g quinoa (uncooked weight)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp mixed herbs
  • 1 egg, beaten
  • For the sauce:
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp oregano
  • 1 tsp white wine vinegar
  • 1 tsp dried parsley
  • 1 vegetable stock cube
  • 1 red chili, deseeded and chopped
  • 120g halved baby tomatoes
  • a small handful finely chopped fresh basil


  1. Cook the quinoa according to packet instructions, and leave to cool for 10 minutes
  2. In the meantime make the sauce: fry the onion and garlic for a few minutes until softened, then add all of the other sauce ingredients apart form the baby tomatoes. Leave to simmer
  3. Put all of the meatball ingredients into a bowl, add the cooled quinoa, and mix well together.
  4. Spray a large baking tray generously with low calorie cooking spray (you may want to add a layer of greaseproof paper to stop the balls sticking)
  5. Roll the meatballs into shape with your hands, placing on the baking tray, bake at 200c for 15-20 minutes until browned and cooked through.
  6. Carefully lift the meatballs from the tray and pop into the tomato sauce, then add the halved baby tomatoes and stir in. Add a little boiling water if the mixture looks too dry, and simmer gently for 15 minutes.

Additional Info

Lovely served with spaghetti and salad

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