If you're looking for an easy mince recipe that the family will enjoy, try this parmigiana meatball recipe. It's a one-pan recipe, perfect for a family dinner. Make a double batch of meatballs to for an even quicker weeknight meal!
Italian Meatballs
Ingredients
500g pork and veal mince (see tip)
½ cup (60g) Perfect Italiano™ Traditional Parmesan Grated
2 garlic cloves, crushed
1 egg, lightly beaten
¼ cup dried (packaged) breadcrumbs
Salt and pepper, to taste
1 tbsp olive oil
Method
Preheat the oven grill to high
To make the Italian Meatballs, place mince, parmesan, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls
Cos lettuce, cut into wedges and salad dressing, to serve
Method
Heat the oil in an ovenproof skillet or frying pan over medium-high heat. Cook meatballs, turning occasionally, for 5 minutes or until browned. Remove from the pan and set aside
Heat remaining oil in skillet over low heat. Add the garlic and cook for 30 seconds. Add diced tomatoes and tomato puree. Stir to combine and bring to a simmer
Return meatballs to pan. Scatter with Perfect Bakes cheese and bake under grill for 5-6 minutes or until cheese has melted and is golden. Serve the meatball parmigiana with cooked garlic bread and the cos salad with dressing
Tips & Hints
Pork and veal mince is available at major supermarkets or local butchers. Some supermarkets label as pork and beef mince
For make-ahead meatballs, you can make the meatballs up to the end of step 2 and freeze them layered between baking paper in an airtight container. Store them for up to 2 months. Defrost in the fridge overnight and continue recipe from step 3
