Meatballs:
1/2 cup grated zucchini
1/2 cup grated carrot
500 g beef and pork mince
6 eggs
3 tsp Italian seasoning mix
1 small onion, finely chopped
1 clove garlic, crushed
1 Tbs Worcestershire
1/2 cup grated parmesan
1/2 cup dried breadcrumbs
2 Tbs olive oil
Sauce:
400 g jar pasta sauce with basil
400 g can diced tomatoes
4 eggs
1 cup grated mozzarella
Cooked garlic bread, to serve (optional)
Basil leaves, to serve
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.
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.
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.
Credits: George Georgievski
Photo Credits: George Georgievski
