A satisfying Italian-style dinner at approximately 380 calories. Spicy pork meatballs over whole wheat spaghetti in a fresh tomato sauce.
These Spicy Pork Meatballs with Spaghetti blend lean pork and Italian herbs into tender meatballs, simmered in a fresh basil tomato sauce and served over whole wheat spaghetti. It is a genuinely comforting, family-friendly dinner at around 380 calories and 8 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Calories per serving: ~380
Nutrition per Serving (Estimated)
Protein: 28g | Fat: 13g | Carbohydrates: 40g | Fiber: 5g
WW Classic Points: Approximately 8 points per serving (estimated from the original 9-point recipe, updated to reflect whole wheat spaghetti and a lighter sausage-to-pork ratio). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 340g / 12oz lean minced pork
- 110g / 4oz low-fat sausage meat
- 2 garlic cloves, crushed
- 2 tablespoons vegetable stock powder
- 1 teaspoon paprika
- 1 small red chilli, finely chopped
- 1 teaspoon Italian herb seasoning
- 1 tablespoon finely chopped fresh parsley
- 225g / 8oz whole wheat spaghetti, uncooked weight
- Freshly grated Parmesan cheese, to garnish
- For the sauce:
- 1 x 690g bottle tomato passata
- 6 basil leaves
Instructions
- Mix and shape. Place the pork and sausage meat in a large mixing bowl with the garlic, stock powder, paprika, chilli, Italian herb seasoning, and parsley, and mix well. Form the mixture into 24 balls.
- Brown the meatballs. Preheat a non-stick frying pan. Add the meatballs and cook over moderate heat for 10 minutes to brown the outsides. Drain away any fat.
- Simmer in sauce. Add the passata to the pan and allow to simmer for 10 minutes, until the meatballs are cooked through.
- Cook the spaghetti. Meanwhile, cook the spaghetti in a large pan of boiling water according to the package instructions. Drain well and pour into a large serving dish.
- Finish and serve. Finely shred the basil, add to the sauce, and spoon the meatballs and sauce over the spaghetti. Garnish with a little Parmesan before serving.
Serving Suggestions
- Serve with a simple green salad dressed with balsamic vinaigrette
- Pair with garlic bread made from a slice of whole-grain baguette
- Add steamed broccoli or roasted zucchini on the side
- Top with extra fresh basil for a brighter finish
- A pinch of chilli flakes on top adds extra heat for spice lovers
Tips and Variations
- Whole wheat spaghetti adds meaningful fiber compared to regular pasta
- Chilling the shaped meatballs for 15 minutes before browning helps them hold together
- Ground turkey can replace some or all of the pork for a lighter variation
- These meatballs freeze well either raw or cooked, so consider a double batch
- Adjust the chilli quantity to suit your spice tolerance
Why This Recipe Works
Blending lean pork with a smaller portion of sausage meat keeps that classic savory, herby flavor while trimming fat compared to using sausage meat alone. Switching to whole wheat spaghetti adds real fiber to the dish, so it feels just as comforting while offering more staying power.
Storage and Reheating
Store cooled meatballs and sauce separately from the pasta in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The meatballs and sauce also freeze well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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