italian meatball casserole
(1 rating)
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This is another one I make for the workmen and the family during seeding and harvest. I usually double it for the men They like it. I serve it with mashed potatoes or thin spaghetti or rice. Always with crusty bread. I have frozen it in meal size portions for my husband to take when he is working away on our other properties.
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(1 rating)
yield
4 serving(s)
method
Stove Top
Ingredients For italian meatball casserole
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600 gpork mince.
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1egg
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1large brown onion. finely chopped
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olive oil spray or just a bit of olive oil
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2garlic cloves, crushed
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2 tspfennel seeds
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400 gcan chopped tomatoes
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1 cchicken stock
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2 x 400 gcans cannellini beans, drained and rinsed
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3-4medium zucchini, chopped
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1/2 dashfresh basil leaves
How To Make italian meatball casserole
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1Place fresh pork mince, egg and half the onion in a bowl. Season with salt and pepper. Mix to combine. Using your hands , roll tablespoons of mixture into balls.
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2Spray large saucepan with olive oil or just add a bit of olive oil. Heat over medium-high heat. Cook the meatballs in batches, 3-5 minutes until browned all over. Transfer to a plate.
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3Add garlic, fennel seed and remaining onion tothe pan. Cook, stirring, for 3-4 minutes or until onion is ssofttened. Add the tomato, stock, beans and zucchini. Return the meatballs to the opan. Bring to a boil. Reduce heat to a medium-low. Simmer for 15 to 20 minutes or until meatball and zucchini are done.
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4Top with torn fresh basil leaves. Serve on thin spaghetti, mashed potatoes, or rice and Crusty bread.
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