Italian Baked Meatballs

Italian Baked Meatballs


6 serves
40 minutes


A delightful winter comfort dish with a melty cheesy topping of Fresh Mozzarella.




200g Fresh Mozzarella
2/3 cup Grated Parmesan
750g beef mince
1 small red onion, finely chopped
3 cloves garlic, minced
1/4 cup breadcrumbs
1 Tbsp dried oregano
2 eggs (beaten)
3 Tbsp fresh parsley, finely chopped
salt and pepper, to taste
800g passata
1 baguette


1 Preheat oven to 180 degrees Celsius.
2 Combine mince, onion, garlic, breadcrumbs, oregano, parsley, eggs and salt and pepper. Add most of the Grated Parmesan, reserving some to sprinkle on top
3 Combine well and roll into golf ball sized meatballs.
4 Heat a large oven proof pan to a medium/high heat. Add olive oil to the pan and lightly cook the meatballs, in batches if required, for 5-6 minutes or until browned on all sides.
5 Add the passata and season to taste.
6 Bake in the oven for 15 minutes. Remove from the oven, and tear the Fresh Mozzarella over the top of the pan. Bake for a further five minutes or until the cheese has melted over the top. Remove from the oven and serve immediately.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!