User Review
3.56 (9 votes)

Healthy harissa meatballs

We've used extra lean pork mince to keep the fat content in these harissa meatballs low, then served it in a tasty, veggie-packed tomato sauce.

Serves 6

Prep Time 20 min

Cooking Time 25 min


  • 600g extra-lean pork mince
  • 1 small red onion, finely chopped
  • ½ small bunch fresh parsley, chopped
  • 1tbsp harissa paste
  • Olive oil spray
  • ½ aubergine, diced
  • 1 large red pepper, chopped
  • 2 x 400g tins chopped tomatoes with garlic and herbs 
  • 175g frozen peas 
  • 150g small broccoli florets
  • 400g wholewheat penne


  1. In a mixing bowl, combine the pork mince, onion, parsley and harissa paste. Shape the mixture into 24 small balls.
  2. Put a large non-stick frying pan over a medium-high heat and spray with oil. Stir-fry the aubergine and pepper for 6–8 min until softened. Add the tomatoes, peas and broccoli, then simmer for 5–10 min until cooked.
  3. Meanwhile, cook the pasta according to the pack instructions, then drain and return to the pan.
  4. Halfway through the pasta cooking time, heat some spray oil in another large non-stick frying pan, then cook the meatballs for 5–6 min until browned all over and cooked through.
  5. Add the broccoli mixture to the pasta and stir to combine, then divide among 6 bowls. Top each with 4 meatballs, then serve.

Nutrition per serving

Read more on how we calculate nutrition.
509 45.5g 9.4g 2.9g 5.8g 11.3g 0.7g 83mg 64.8g 5.8mg

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