Italian Meatballs with Eggs

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

20 minutes

Cook Time:

30 minutes

Serves:

Indulge in savoury Italian Meatballs with Eggs, a delicious and satisfying dish that brings together the flavours of beef and pork mince, zesty Italian seasoning, and a medley of grated vegetables. Serve it over your favourite pasta or with a side of garlic bread for a wholesome Italian feast.

Ingredients

½ cup grated zucchini
½ cup grated carrot
500g beef and pork mince
6 eggs
3 teaspoons Italian seasoning mix
1 small onion, finely chopped
1 clove garlic, crushed
1 tablespoon Worcestershire
½ cup grated parmesan
½ cup dried breadcrumbs
2 tablespoons olive oil
400g jar pasta sauce with basil
400g can diced tomatoes
1 cup grated mozzarella
Basil leaves, to serve
Cooked garlic bread, to serve (optional)

Method

Process zucchini and carrot in a small food processor until finely chopped. Combine vegetable mixture, mince, 1 egg, seasoning, onion, garlic, Worcestershire, parmesan and breadcrumbs. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls using damp hands.
Heat oil in a large, frying pan over a medium low heat. Cook meatballs, shaking pan, for 8 minutes until browned. Add pasta sauce and tomatoes. Stir to combine. Bring to a simmer. Simmer for 8-10 minutes until thickened.
Use a spoon to move meatballs aside to make 6 holes. Crack remaining eggs into each hole. Sprinkle mozzarella around eggs and over the top. Cover and cook for a further 7-9 minutes or until eggs are just set and mozzarella melted. Serve sprinkled with basil leaves.

Tips & Hints

Double the meatballs and freeze half so you have a meal ready to go during the week
Warm leftovers gently on 50% microwave heat for approximately 3-5 minutes
You could also serve with fettucine and a crisp green salad