Italian Meatball Casserole Recipe

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Italian Meatball Casserole

Pam Taylor-MacKenzie


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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Stove Top


600 g
pork mince.
large brown onion. finely chopped
olive oil spray or just a bit of olive oil
garlic cloves, crushed
2 tsp
fennel seeds
400 g
can chopped tomatoes
1 c
chicken stock
2 x 400 g
cans cannellini beans, drained and rinsed
medium zucchini, chopped
1/2 dash(es)
fresh basil leaves

Directions Step-By-Step

Place 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.
Spray 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.
Add 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.
Top with torn fresh basil leaves. Serve on thin spaghetti, mashed potatoes, or rice and Crusty bread.

About this Recipe

Course/Dish: Pork, Casseroles
Main Ingredient: Pork
Regional Style: Australian