Italian meatballs with eggs



• ½ cup grated zucchini
• ½ cup grated carrot
• 500g beef and pork mince
• 6 eggs
• 3 tsp Italian seasoning mix
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 Tbsp Worcestershire
• ½ cup grated parmesan
• ½ cup dried breadcrumbs
• 2 Tbsp olive oil


• 400g jar pasta sauce with basil
• 400g can diced tomatoes
• 4 eggs
• 1 cup grated mozzarella
• Cooked garlic bread, to serve (optional)
• Basil leaves, to serve


  1. Process zucchini and carrot in a small food processor until finely chopped. Combine vegetable mixture, mince, 1 egg, seasoning, onion, garlic, Worcestershire, parmesan and breadcrumbs. Season with salt and pepper. Mix well. Roll heaped tablespoons of mixture into balls using damp hands.
  2. Heat oil in a large, frying pan over a medium low heat. Cook meatballs, shaking pan, for 8 minutes until browned. Add pasta sauce and tomatoes. Stir to combine. Bring to a simmer. Simmer for 8-10 minutes until thickened.
  3. Use a spoon to move meatballs aside to make 6 holes. Crack remaining eggs into each hole. Sprinkle mozzarella around eggs and over the top. Cover and cook for a further 7-9 minutes or until eggs are just set and mozzarella melted. Serve sprinkled with basil leaves.


    • Weekly Meal Prep Tip: Double the meatballs and freeze half so you have a meal ready to go during the week.
    • Warm leftovers gently on 50% microwave heat for approximately 3-5 minutes.
    • Can be served with fettuccine and a crisp green salad. I