italian meatball casserole

(1 rating)
Recipe by
Pam Taylor-MacKenzie
Toodyay

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.

(1 rating)
yield 4 serving(s)
method Stove Top

Ingredients For italian meatball casserole

  • 600 g
    pork mince.
  • 1
    egg
  • 1
    large brown onion. finely chopped
  • olive oil spray or just a bit of olive oil
  • 2
    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
  • 3-4
    medium zucchini, chopped
  • 1/2 dash
    fresh basil leaves

How To Make italian meatball casserole

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Top with torn fresh basil leaves. Serve on thin spaghetti, mashed potatoes, or rice and Crusty bread.

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