Italian meatball melt
Ingredients
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Step 1/ 4
- 250 g Pork mince
- 37½ g Bread crumbs
- 1 cloves garlic
- ½ onion
- 2 tbsp Parmesan cheese
- 1 tbsp parsley
- Salt
- ½ egg
Start off by cutting the ends off. Removing the skin from the onion and then grate the onion. Put the onion in a tea towel and drain out all the liquid. Then put into the bowl with the rest of the ingredients for the meatballs. Give a good mix with a pinch of pepper. Form into about tennis ball size meatballs and let chill in the fridge for at least 20 minutes.
Step 2/ 4
Add oil to a deep dish and start frying off the meatballs in batches.
Step 3/ 4
- 1 Tin of finely chopped tomatoes
- olive oil
- 1½ cloves garlic
- ½ tbsp basil
- ½ tsp Dried chilli flakes
- ½ tsp sugar
- ½ tbsp balsamic vinegar
To make the sauce start gently frying the garlic and then stir in the chill powder and basil. After a couple minutes add in the tomato’s, vinegar and sugar and bubble away for 15 minutes or until sauce has thickened.
Step 4/ 4
- 62½ g Mozerella
Finally add the meatballs to the sauce. Tear up the mozzarella and add it on top. Cook for another 20 minutes and serve.
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