Name: Italian Meatballs With Eggs (Family Will Love This)
Total time: 50 min
Yield: 4
Ingredients: ½ cup grated zucchini; ½ cup grated carrot; 500g beef and pork mince; 6 eggs; 3 tsp Italian seasoning mix; 1 small onion, finely chopped; 1 clove garlic, crushed; 1 Tbsp Worcestershire; ½ cup grated parmesan; ½ cup dried breadcrumbs; 2 Tbsp olive oil

Italian Meatballs with Eggs

Preparation time 50 mins
Serves 4 people
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Publication 13 October 2023
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Ingredients

Meatballs

½ cup grated zucchini
½ cup grated carrot
500g beef and pork mince
6 eggs
3 tsp Italian seasoning mix
1 small onion, finely chopped
1 clove garlic, crushed
1 Tbsp Worcestershire
½ cup grated parmesan
½ cup dried breadcrumbs
2 Tbsp olive oil

Sauce

400g jar pasta sauce with basil
400g can diced tomatoes
4 eggs
1 cup grated mozzarella
Cooked garlic bread, to serve (optional)
Basil leaves, to serve

Method

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.

Notes

Weekly Meal Prep Tip: 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 fettuccine and a crisp green salad.