A fantastic winter warmer, ideal to whip up when needed; Italian meatballs



  • 500g (app 20) Italian meatballs
  • 1 tablespoon olive oil
  • 2 shallots (finely chopped)
  • 3 garlic cloves (chopped)
  • ½ red chilli (finely sliced)
  • 400g passata (or 1 tin of Italian chopped tomatoes)
  • 1 tablespoon of basil
  • 1 tablespoon of oregano
  • 1 tablespoon of parmesan or grated cheese (optional)
  • Salt and pepper to taste



  • Heat the olive oil in a pan and gently fry the shallots, garlic and chili for 2-3 minutes until soft.
  • Add passata (or the tinned tomatoes) along with the basil, oregano and let the sauce simmer for 5-10 minutes to reduce and thicken.
  • Add the meatballs to the tomato sauce, cover it with the lid and let it simmer for about 8-12 minutes.
  • Serve with parmesan or grated cheese

Cooking time: 25 minutes


Macros per serving (serves 4):

  • Kcals: 180kcal
  • Protein: 13.1g
  • Carbs: 9.5g
  • Fat: 8.4g


Serve with spaghetti or pasta, or if you are after a lower carb option, courgette spaghetti is a perfect, nutrient-dense option.


Remember to post your meals on Instagram, and use the hashtag #LDNMuscle so we can see your lovely creations, repost some and spread the LDNM Community far and wide!


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