Parmigiana meatballs

Parmigiana meatballs

  • 1 hr cooking
  • Serves 4
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  • 500 gram beef mince
  • 1/2 cup resh breadcrumbs
  • 1 onion, grated
  • 1/2 cup parsley leaves, chopped
  • 1 egg, lightly beaten
  • 1/4 cup parmesan, grated
  • 2 garlic, cloves, crushed
  • 1 tablespoon olive oil
  • 1 cup tomato pasta sauce of choice
  • 1 cup mozzarella, grated


  • 1
    Preheat oven grill to moderate, 1800C.
  • 2
    In a large bowl, combine mince, breadcrumbs, onion, parsley, egg, parmesan and garlic. Season to taste and mix well.
  • 3
    Roll heaped tablespoons of mixture into rough balls. Arrange on tray and chill until required.
  • 4
    In a large ovenproof frying pan, heat oil on high. Cook meatballs 4-5 minutes, turning on all sides, until evenly browned.
  • 5
    Pour sauce over and bring to simmer. Cook 1-2 minutes, stirring, until meatballs are cooked through.
  • 6
    Sprinkle cheese evenly over meatball mixture. Grill 4-5 minutes, on middle shelf of oven, until cheese is melted and golden and mixture is bubbling. Top with extra parsley to serve. Accompany pasta with steamed green beans, if liked.


VARIATION You can use chicken mince instead and replace parsley with basil. COOKING TIP Make sure the handle of your pan is heat resistant.