Italian Pork Meatballs with Crusty Garlic Bread

Italian Pork Meatballs with Crusty Garlic Bread

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, March 25, 2018.
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If you don’t have an oven-proof fry-pan, transfer to a warmed baking dish at step 4.

Ingredients

Italian Pork Meatballs

  • ½ courgette *
  • 300g pork mince
  • 2 teaspoons oregano spice mix
  • ¼ cup panko breadcrumbs *
  • 1 egg
  • ½ teaspoon salt
  • ¼ block Parmesan cheese, cut into 6 cubes

Tomato Sauce

  • 2 cloves garlic, minced
  • ½ red onion, thinly sliced
  • ¼ teaspoon salt
  • 2 teaspoons oregano spice mix
  • 1 can chopped tomatoes
  • ¼ cup chicken stock
  • ½-1 teaspoon balsamic vinegar

Crusty Garlic Bread

  • 1-2 teaspoons minced garlic
  • 1 tablespoon butter, softened (optional)
  • 180g ciabatta loaf, sliced 2cm but not all the way through

Salad

  • 1 tomato, sliced 1cm
  • ½ capsicum, sliced 1cm
  • Drizzle balsamic vinegar
  • 2 tablespoons picked basil leaves
  • ¼ block Parmesan cheese, shaved

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare ingredients. Grate courgette into a clean tea towel and squeeze out excess moisture. Place into a large bowl along with remaining meatball ingredients, except Parmesan cheese. Divide mixture into 6, place a piece of cheese into the centre of each piece and roll into balls.
  2. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium heat. Cook meatballs for about 4 minutes, until browned on all sides but not cooked through. Set meatballs aside and keep pan on the heat (they will continue cooking later).
  3. Add a drizzle of oil to pan and cook first measure of garlic, onion, salt and oregano spice mix for 1-2 minutes, until fragrant. Add chopped tomatoes and stock, bring to a simmer and cook for about 5 minutes, until slightly thickened.
  4. Stir in balsamic vinegar and place meatballs in pan. Bake in oven for about 10 minutes, until meatballs are cooked through and sauce has thickened. While meatballs bake, combine minced garlic and butter in a small bowl. Evenly spread over ciabatt, place on prepared tray and bake for about 4 minutes, until golden.
  5. Arrange tomato and capsicum onto plates and drizzle with olive oil and vinegar. Season and top with basil leaves and Parmesan cheese.
  6. To serve, spoon Italian pork meatballs onto plates and serve crusty garlic bread and salad on the side.

Nutritional Information

Energy 2690 kj
643 kcal
Protein 51.1g
Carbohydrate 54.3g
Fat 25.7g