Italian meatballs recipe

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30 min
+ preparation

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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(22 ratings)
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