Italian Meatball Casserole
I have frozen it in meal size portions for my husband to take when he is working away on our other properties.
600 gpork mince.
1large brown onion. finely chopped
·olive oil spray or just a bit of olive oil
2garlic cloves, crushed
2 tspfennel seeds
400 gcan chopped tomatoes
1 cchicken stock
2 x 400 gcans cannellini beans, drained and rinsed
3-4medium zucchini, chopped
1/2 dash(es)fresh basil leaves
How to Make Italian Meatball Casserole
- 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.