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.
Ingreadient:
- ½ cup grated zucchini
- ½ cup grated carrot
- 500g beef and pork mince
- 6 eggs
- 3 teaspoons Italian seasoning mix
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon Worcestershire
- ½ cup grated parmesan
- ½ cup dried breadcrumbs
- 2 tablespoons olive oil
- 400g jar pasta sauce with basil
- 400g can diced tomatoes
- 1 cup grated mozzarella
- Basil leaves, to serve
- Cooked garlic bread, to serve (optional)
Direction:
- 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.
- 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.
- 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.
