Pork and Sweet Potato Meatballs - Slimming World recipes (2024)

FAQs

How many calories are in Slimming World meatballs? ›

Pan Cook Frozen

Pre-heat a non-stick frying pan with low-calorie cooking spray over a medium heat. Add the required number of meatballs. Cook for 16 minutes, turning frequently and reducing the heat if necessary.

Both ground beef and ground pork are commonly used for making meatballs. The choice ultimately depends on personal preference and desired flavor. Ground beef tends to be more traditional and typically results in a heartier, beefy flavor, while ground pork can add a bit more tenderness and moisture to the meatballs.

It is easier than you think and you can use pork, beef or even chicken mince. I have used pork mince to make these tasty Italian style meatballs. They are a quick, delicious family friendly option as the herbs and spices are subtle and not overwhelming.

Why are there no serving sizes on the Slimming World food range meals? Our food range meals are fast, filling, flavoursome – and completely Free, so you can eat as much as you fancy! Enjoy the whole meal yourself or (if you're feeling very generous!) share it with another lucky person.

There are 47 calories in 1 medium Pork Meatballs.

"After a whole week of eating the ready meals, and sticking 100 per cent to the Slimming World plan throughout the rest of the day, I'd have been gutted if I didn't lose any weight. "But guess what? I did. I lost a whopping 3lbs.

Where can I buy Slimming World products (including Hi-fi bars and recipe books)? As a Slimming World Online member, you can buy Hi-fi bars, recipe books and a subscription to Slimming World Magazine from the online shop – which you'll find on the app (in the More section) and the website (in the Browse menu).

No, you do not have to thaw frozen meatballs before cooking them in sauce. In fact, cooking them frozen can help them hold their shape better. Here are some tips for cooking frozen meatballs in sauce: Heat your sauce of choice in a large skillet or saucepan over medium heat.

Ground pork has a higher fat content than most ground beef (depending on what you buy), and it holds together better while it cooks. The resulting meatball is more tender than anything I've ever cooked on the stove top.

Why do they put pork in meatballs? ›

A mixture of pork and beef in meatballs is often used to slightly lighten the meatballs. Pork is a milder meat than beef and the slightly higher fat content in pork helps also to keep the meatballs moist. In the US veal is often also used in meatball and meatloaf mixes and this could be used as a substitute for pork.

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

Making sure you have a high fat content in your meatballs is the best way to ensure they stay juicy and don't dry out. Our ideal ratio is 80/20, with 20% being fat.