Melting Mozzarella Stuffed Meatballs with Tomato, Bacon & Sweet Basil Sauce

I absolutely adore meatballs I definitely don’t think it’s the first time I’ve mentioned this nugget of information. Pasta is one of my all-time favourite foods to eat. I rarely make meatballs the same way twice, I always adapt them and adjust the ingredients to come up with different flavour combinations and variations. These are stuffed with gorgeous reduced fat mozzarella that melts in the centre and oozes out when you cut into each juicy meatball. This recipe serves 4 people at 12 Smartpoints a serving or Macros per serving 492Cal P46 C49 F11 Continue reading

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Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti

Skinny Jeans and the Inbetweens


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & a lovely helping of Parmesan to top it all off, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an…

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Magnificent Meatballs in a Glossy Beef & Thyme Gravy with Creamy Buttery Mash

  
Autumn comfort food at its finest! Meatballs are delicious in any shape or form but I was looking for something a bit different than spaghetti & tomato sauce so I devised this delicious meatball & gravy recipe & let’s face it, the only thing to accompany gravy is buttery mash! All this can be yours for 10 propoints (1pp on F&H). Serves 4. Light the fire, throw a movie on & indulge in Autumn comfortness!   
For the Meatballs:

500g 5% Fat Lean Beef Mince

2 Slices Calorie Controlled Wholemeal Bread

1 Small Onion Finely Diced 

1 Tsp Dried Oregano 

1 Tsp Dried Parsley 

1/2 Tsp English Mustard

1 Tbsp Tomato Purée 

A Dash of Skimmed Milk

Salt & Black Pepper 

Fresh Parsley (optional)
For the Gravy:

500ml Stock made with 1 Beef Stock Cube

2 Tbsps Cornflour 

1 Tbsp Worcestershire Sauce 

1 Tbsp Tomato Purée 

A Small Handful of Fresh Thyme

Black Pepper 
For the Buttery Mash:

800g Potatoes 

30g Reduced Fat Butter

Salt & Black Pepper

A Dash of Skimmed Milk

  
Break the Bread up into very small pieces & soak in a cup with a small amount of skimmed milk for a few minutes. Squeeze the excess milk gently out pf the bread with your hands & crumble it into a bowl with all the other meatball ingredients. Mix well (be careful to mix lightly but well if you mix too much the meatballs will be dense). Roll them into 20 meatball shapes & place in an ovenproof dish you have sprayed with oil. Bake them in a preheated oven at 200c for approximately 25 minutes or until cooked & browning. Meanwhile peel & cut the potatoes into medium sized cubes & cook in boiling salted water for about 18 to 20 minutes until soft & you can pierce with a fork. To make the gravy place the stock in a saucepan over a medium heat and add all the ingredients except the cornflour. Mix the cornflour with a small amount of cold water in a glass & pour slowly into the stock stirring constantly with a wooden spoon to avoid lumps. Keep stirring regularly until thickened into a gravy. (If it lumps a tiny bit at the beginning the stirring will take them out & if not whizz quickly with a hand blender.) Add the cooked meatballs to the gravy & coat them well. Mash the potatoes with a tiny dash of skimmed milk, the butter & season with salt & pepper. Divide the mash into 4 & plate with 5 meatballs each & some gravy on top. Garnish with chopped fresh parsley if desired & enjoy!  

Delightful Spicy Turkey Meatball Marinara Sandwich on a Brioche Bun with Swiss Cheese & Butternut Squash Fries

   

This is just 10pp or 6pp on F&H. Turkey mince is a lot lower in propoints than regular 5% fat beef mince & is lighter in flavour so it lends itself well to a more delicate seasoning. I fancied a change from pasta & meatballs and these brioche burger buns & rolls are my new obsession at just 4pp each, why eat something you don’t like just to shave a point off? Go for the nice 4pp roll is what I say! This is still only 10 propoints anyway as it uses the light turkey mince. The swiss cheese adds a delicate creamy element & I’ve served it with crisp sweet butternut squash fries too. I really hope you enjoy this as much as I did!   For the Meatballs: 

500g Turkey Mince 

2 Slices of F&H approved Wholemeal Bread diced small (I used Brennans bgood)

A Dash of Skimmed Milk

1 Clove Garlic Crushed 

2 Shallots Finely Diced 

1 Tsp Dried Parsley

1/2 Tsp Dried Red Chilli Flakes 

1 Small Handul Chopped Fresh Basil

Salt & Freshly Ground Black Pepper 

For the Butternut Squash Fries:

1 Butternut Squash Peeled

Sprayoil 

For the Marinara Sauce:

2 Shallots Finely Diced 

500g Passata

1 Clove Garlic Crushed

1 Tbsp Tomatoe Purée 

1/2 Tsp Sweetener 

1 Tsp Dried Parsley 

1/2 Tsp Dried Oregano 

To Serve:

1 Slice Swiss Cheese 

1 Aldi Brioche Hotdog Roll

A Sprig of Fresh Basil  Preheat your oven to 200c. Cut your peeled Butternut Squash into chip shapes & spray well with oil. Place in the hot oven for 15 minutes, remove for 15 minutes & return to the oven for 20 minutes. Meanwhile pour a dash of skimmed milk into a small bowl & add the bread cubes & coat well allow to soak in the milk for a few minutes this keeps the meatballs moist during cooking as turkey has a tendency to dry out while cooking this will ensure it makes nice & juicy meatballs. After a few minutes squeeze out any excess milk with your hands & crumble the bread pieces into a large bowl with the remaining meatball ingredients. Mix well with a light hand taking care not to squash & condense the meat too much or your meatballs will be dense instead of light yummy morsels. Shape into 16 meatballs and place on a baking tray or in an ovenproof tin sprayed with sprayoil. Bake in the preheated oven for 25 minutes. To make the Marinara Sauce, fry the shallots over a medium heat in a saucepan sprayed with sprayoil for about 3 minutes add in the crushed garlic & cook for a further 30 seconds. Add the rest of the sauce ingredients & simmer over a medium heat until needed. Heat your brioche bun if desired & add the slice of swiss cheese, add the meatballs to ghe sauce & serve 4 meatballs per person in the brioche roll topped with a sprig of fresh basil & the butternut squash fries on tbe side. Dig in & enjoy!

Fabulously Chunky Pesto Meatballs in a Homemade Tomato & Basil Sauce with Spaghetti


Spaghetti & Meatballs the food of Champions! What’s better than leisurely twirling your fork round and round in mounds of golden spaghetti that is glossy with tomato sauce & a big chunky meatball to go alongside, Bliss! These Meatballs have real Italian flavour with the Sundried Tomato Pesto & Basil giving fabulous flavour & the Milk Soaked Bread keeps the Meatballs lovely and Juicy & Moist all accompanied by Succulent Juicy Plum Tomato Sauce & you could add a lovely helping of Parmesan to top it all off for an extra Smartpoints, Yummy. This serves 4 people at 10 Smartpoints (1 Smartpoint on No Count or 11 propoints or 1 if you’re following the Filling & Healthy plan if you use Whole wheat spaghetti & bread from the filling & healthy list).  

For the Meatballs:

454g Lean 5% Fat Steak Mince

1 Slice of Calorie Controlled Wholemeal Bread

A Small splash of Skimmed Milk

½ an Onion Finely Diced

1 Level Tbsp of Sundried Tomato Pesto

¼ Tsp Dijon Mustard

Salt & Black Pepper

1 Tsp Dried Oregano 

For the Tomato & Basil Sauce:

½ an Onion Finely Diced

1 Clove of Garlic

2 Tins of Plum Tomatoes

1 Tbsp Tomato Puree

Salt & Pepper

1 Tsp Sweetener

A Handful of Fresh Basil Leaves

To Serve:

240g Dried Weight Wholewheat spaghetti (60g dried per person)


Break the Slice of bread up into small pieces & soak in a mug with the milk for 5 minutes, this will ensure the meatballs stay moist & juicy while cooking. Squeeze the milk gently out of the bread and add the breadcrumbs to a bowl with the rest of the Meatball ingredients. Mix well but lightly, try to keep the meatball mix as light as you can, if you squash it about too much your meatballs will turn out dense & heavy. Gently shape into 16 evenly sized Meatball shapes & place into an ovenproof dish or baking tray that you have sprayed with spray oil. Bake in a preheated oven at 200c for approximately 25 minutes or until fully cooked through (different ovens vary, mine takes 25 minutes it’s a fan assisted electric oven but check to see & give them a bit longer if needs be). Meanwhile cook the spaghetti according to packet instructions in boiling salted water (always salt your pasta cooking water & it helps to add the salt after the water has already boiled or it will slow the boiling process down, also make sure your water is boiling well before you add the pasta) To make the sauce, lightly fry the diced onion in a pot sprayed with spray oil for approximately 5 minutes until the onion is softening. Add the crushed garlic & cook for a further 30 seconds or so. Add the rest of the sauce ingredients except for the fresh basil & simmer for 15 to 25 minutes over a low heat. When the Meatballs are ready to serve pop them into the tomato sauce & tear the fresh basil leaves into the sauce & gently stir through. Drain your pasta & Serve topped with the Meatballs & Sauce (and parmesan if using) and Enjoy!  

Spiced Chilli Meatballs with Homemade Balsamic Tomato Sauce & Tagliatelle

  
I cannot tell you how much I love tucking into a big bowl of pasta, it’s so comforting & filling & it really is such a substantial meal. Meatballs are like little bites of heaven, so flavourful & satisfying and really easy to throw together, I oven bake mine for the added healthy factor, there’s not much fat in 5% mince but any that there might be drains out & is left in the baking tray & not in your tummy! I gave these Meatballs a spicy little twist to give them a kick, I hope you enjoy! This is 11pp or 1pp on F&H if you use wholewheat pasta & it serves 4.   

For the Meatballs:

454g Lean 5% Steak Mince

1 Red Onion Finely Diced

1 Tsp Red Chilli Flakes

½ Tsp Smoked Paprika

1 Tsp Dried Oregano

Small Handful of Fresh Parsley Chopped

1/8th Tsp Mustard (the tip of a teaspoon)

1 Tsp Tomato Puree

½ Tsp Garlic Granules (or 1 clove fresh garlic crushed)

1 Slice of Calorie Controlled Wholemeal Bread torn into very small pieces
Salt & Black Pepper to season

For the Homemade Balsamic Tomato Sauce:

500g Passata (Use more if you like lots of sauce)

2 Shallots finely diced (Use ½ a white onion if desired I happened to have shallots)

1 Clove of Garlic Crushed

½ Tsp Smoked Paprika

1 Tsp Balsamic Vinegar

1 Sweetener or 1 Tsp of Sweetener

1 Tbsp Tomato Puree

Small Handful of Fresh Parsley Chopped

To Serve:

240g Dried Tagliatelle or Wholewheat pasta if following F&H (220g Cooked portion of white pasta per person or 195g cooked portion of Wholewheat per person)

40g Freshly Grated Parmesan (10g per person)   

Mix all the ingredients for the Meatballs together in a large bowl, lightly & form into 16 medium sized Meatballs (try not to compact the meat too much when mixing or forming the balls or the meat will be dense). Place in an oven proof dish or on a baking tray sprayed with spray oil & bake in a preheated oven at 200c for approximately 25 minutes or until cooked through. Meanwhile prepare your pasta according to packet instructions (make this just before serving try not to make it in advance & leave it draining or it will go stodgy on you). Make the sauce by lightly frying the shallots in spray oil over a medium heat in a medium sized pot for approximately 3 to 5 minutes until softened. Add the garlic & fry for a further 30 seconds to a minute. Add in the rest of the sauce ingredients (except the fresh parsley) & season with Salt & Pepper. Simmer the sauce over a low heat for 20 to 25 minutes while the Meatballs are cooking. Remove the Meatballs from the oven when cooked & pop them into the sauce now add your fresh parsley. Quickly drain your pasta & portion it out. Serve with the sauce & 4 Meatballs per person sprinkled with the Parmesan. Enjoy!