Prep:  20 minutes
Cook:  30 minutes
Serves:  6
Average: 3.7 (12 votes)
Recipe by: Australian Eggs
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.
Credit: Whisk Media Group

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Italian Meatballs with Eggs
  1. 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.
  2. 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.
  3. 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
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