Italian Meatballs with Eggs

By Market Magazine
ITALIAN MEATBALLS WITH EGGS

ITALIAN MEATBALLS WITH EGGS

0 from 0 votes
Serves

6

Preparation

20

minutes
Cooking Time

30

minutes

Ingredients

  • 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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