Italian Meatball Casserole

Italian Meatball Casserole Recipe

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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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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

How to Make Italian Meatball Casserole


  • 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.
  • 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.
  • 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.
  • 4Top with torn fresh basil leaves. Serve on thin spaghetti, mashed potatoes, or rice and Crusty bread.

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About Italian Meatball Casserole

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

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