Italian meatballs recipe

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serves: 4
Cost: not
Cooking: 30 min
+ preparation
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  • If you like meatballs, why not spice them up a bit by adding authentic Italian herbs. Fresh herbs are best but you can use dried herbs.


    • 225g (8oz) extra-lean minced beef
    • 225g (8oz) extra-lean minced pork
    • 75g (3oz) White breadcrumbs
    • 2tbsp dried oregano
    • 1 chopped red chilli
    • 1 pinch fennel seeds
    • 1tbsp chopped rosemary
    • 1tbsp chopped flat-leaf parsley
    • 1 egg yolk
    • 1/2 lemon, juiced
    • 1 tbsp extra virgin olive oil,
    • 1x450g pouch original pasta sauce
    • 1/2 ciabatta loaf, thinly sliced and toasted
    • Low-fat mozzerella, broken up
    • 20g (3/4oz) parmesan cheese, grated


    • Preheat the oven to 200ºC/400ºF/gas 6.

    • Place the meat, breadcrumbs, dried oregano, chilli, fennel seeds, rosemary, parsley and egg yolk in a bowl. Add the lemon juice and season with black pepper. Mix well and roll into balls.

    • Heat a thick-bottomed casserole dish on the stove, add a little olive oil, then fry the meatballs until brown all over.

    • Add the sauce and bring to the boil, then lay the ciabatta croutes on top and sprinkle with the cheeses.

    • Drizzle with the remaining olive oil and bake for 20 mins, or until the cheese is golden brown.

    • Serve with cooked pasta and a green salad

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