Here at WHL we love a good meatball and this Spanish meatballs recipe doesn’t disappoint.
Makes 20
500g extra-lean beef mince
Small handful of finely chopped fresh coriander
1tsp ground cumin
1tsp ground coriander
1tsp ground nutmeg
1tsp ground cinnamon
3 garlic cloves, finely chopped
Salt and freshly ground black pepper
Low calorie cooking spray
Small handful of finely chopped fresh parsley
Put the mince, coriander, spices and garlic in a bowl. Season and mix with your fingers until well combined. Cover and chill in the fridge for 1 hour.
Divide the mince mixture into 20 portions and shape each one into a bite-sized ball.
Spray a non-stick frying pan with low calorie cooking spray and place over a medium heat. Stir-fry the meatballs for 6-8 minutes until browned and cooked through (you may need to do this in two batches), then drain on kitchen paper.
Put the meatballs in a large serving dish and scatter with the parsley. These meatballs are great eaten straight away or you can cool them and keep them in the fridge for up to 2 days.
They’re delicious cold or thoroughly reheated.
Recipes taken from Slimming World’s Little Book of Light Bites, available in all Slimming World groups priced £3.95/€5.95. For more delicious recipes or to find your nearest group, click here.
Photos: Slimming World’s Little Book of Light Bites/Gareth Morgans.
