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Italian Meatballs


Recipe Info

  • Servings : 6
  • Cook Time : 30m
  • Ready In : 30m


  • 1 thick slice of bread, crusts removed
  • milk
  • 650g beef mince
  • 2 cloves of garlic, chopped
  • 100g Parmesan cheese, grated
  • 2 tbsps at leaf parsley, chopped
  • 1 tsp lemon zest
  • 1 egg, lightly beaten
  • plain flour
  • 2-3 tbsps olive oil
  • 400g canned chopped tomatoes
  • 2 cloves garlic, finely chopped


Step 1

Break the bread into pieces and soak in a little milk. Squeeze dry, crumble and place in a large bowl. Add the mince, garlic, parmesan, parsley, lemon zest and egg, and mix well. Season with salt and freshly ground black pepper.

Step 2

Shape into balls 5cm in diameter. Roll them in flour and shake off any excess. Heat the olive oil in a large frying pan over a medium heat. Add the meatballs and cook, turning, until brown on all sides. Remove and drain on kitchen paper.

Step 3

Add the chopped tomatoes and garlic to the frying pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Return the meatballs to the pan and cook, turning them occasionally, for 15 minutes.

Step 4

Place in an airtight container and freeze. When ready to eat, heat it up and serve with spaghetti or in pita bread or wrap.

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