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Loaded meatballs with eggs
Loaded meatballs with eggs
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Savory bake with egg, cheese, and crispy texture, elevated by meatballs and passata sauce for ultimate comfort food experience.
Ingredients:
  • 600g pork and veal mince
  • 1 zucchini, grated, excess moisture squeezed
  • 62.50 ml chopped fresh basil
  • 2 garlic cloves, crushed
  • 5.00 gm smoked paprika
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 3 (about 400g) tomatoes, chopped
  • 700g btl Mutti Tomato Passata
  • 6 eggs
  • 150g mozzarella, thinly sliced
  • 100g bagel chips
  • 30g finely grated parmesan
  • Fresh basil leaves, to serve
Instructions:
  • Mix together ground beef, grated zucchini, fresh basil leaves, minced garlic, and paprika in a large mixing bowl. Season with salt and pepper. Shape the mixture into walnut-sized meatballs.
  • In a large high-sided frying pan over medium heat, heat half of the oil. Cook the meatballs, stirring occasionally, for 4-5 minutes until they turn a beautiful golden brown. Transfer them to a plate.
  • In the same pan, heat the remaining oil. Sauté the onion until soft, about 2 minutes. Stir in the tomato and cook for 5 minutes. Add the passata, return the meatballs to the pan, and simmer gently for 15-20 minutes until meatballs are cooked through and the sauce thickens. Remove from heat before serving.
  • Preheat the oven to 180C/ 160C fan forced. Create wells in the sauce among the meatballs and gently crack the eggs into the indentations. Place the pan back on medium heat and simmer for 3-5 minutes.
  • - Place the cheese on top and bake for 10-15 minutes until the eggs are nearly set. - Position the bagel chips vertically in the dish, ensuring they peek out between the eggs and meatballs. - Sprinkle with Parmesan and bake, uncovered, for an additional 5-10 minutes until the cheese is golden and the bagels are crispy. - Finish by garnishing with fresh basil leaves.

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