Pork and quinoa meatballs


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

10 mins

45 mins

388 kcals

serves 4



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!

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Pork and quinoa meatballs

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x


Lovely meatballs, served in a herby tomato sauce 



  • For the meatballs:
  • 500 g lean pork mince (less than 5% fat)
  • 50 g 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)
  • 120 g 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.


Lovely served with spaghetti and salad

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes

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