ITALIAN MEATBALLS WITH EGGS
Serves
6
Preparation
20
minutesCooking Time
30
minutesIngredients
1/2 cup 1/2 grated zucchini
1/2 cup 1/2 grated carrot
500 g 500 beef and pork mince
6 6 eggs
3 tsp 3 Italian seasoning mix
1 small 1 onion, finely chopped
1 clove 1 garlic, crushed
1 Tbsp 1 Worcestershire sauce
1/2 cup 1/2 grated parmesan
1/2 cup 1/2 dried breadcrumbs
Salt and pepper, to season
2 Tbsp 2 olive oil
400 g 400 jar pasta sauce with basil
400 g 400 can diced tomatoes
1 cup 1 grated mozzarella
Basil leaves, to serve
Warmed garlic bread, to serve (optional)
Method
- Process zucchini and carrot in small food processor until finely chopped. Combine vegetable mixture, mince, 1 egg, seasoning, onion, garlic, Worcestershire sauce, parmesan and breadcrumbs. Season, then mix well. Roll heaped Tbsp of mixture into balls using damp hands.
- Heat oil in large frying pan over 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 spoon to move meatballs aside to make 6 holes. Crack remaining eggs into each hole. Sprinkle mozzarella around eggs and over top. Cover, then cook for a further 7-9 minutes or until eggs are just set and mozzarella melted. Sprinkle with basil leaves and serve with garlic bread.
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