Italian Meatballs with Eggs
Prep:  20 minutes
Cook:  30 minutes
Serves:  6
Average: 3.5 (16 votes)
Difficulty:
Cuisine:
Saved:
Italian
51
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
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Italian Meatballs with Eggs
Italian Meatballs with Eggs
Ingredients:
Method:
  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
Nutrition Information
Per adult serving (357g)

Calories

447.0

Energy

1870.0kJ

Protein

34.3g

Fat, Total

25.7g

Saturated

10.3g

Carbs, Total

17.7g

Sugars

8.7g

Dietary Fibre

3.6g

Sodium

710.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email