Pork and parmesan meatballs

Enjoyable Pork and parmesan meatballs Recipe

M-m-m-meatballs. Isn’t that how it’s pronounced? These little balls of pork and parmesan are a match made in heaven that is then laid on a soft bed of fluffy mashed potato. Ah… bliss.
Pork and parmesan meatballs
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.


  • 1/2 cup (35g) panko breadcrumbs

  • 1/4 cup (60ml) milk

  • 500g Coles Australian Pork Mince

  • 1 Coles Australian Free Range Egg, lightly whisked

  • 1/2 cup (40g) Perfect Italiano Grated Extra Sharp Parmesan

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 tbs olive oil

  • 690g jar tomato passata

  • 1/2 cup (125ml) chicken stock

  • 60g baby spinach leaves

  • Mashed potato, to serve

  • Perfect Italiano Grated Extra Sharp Parmesan, extra, to serve


  • Step 1

    Combine breadcrumbs and milk in a large bowl. Set aside for 5 mins or until the milk is absorbed and the breadcrumbs soften. Add the mince, egg, parmesan, half the onion and half the garlic. Season. Use your hands to mix until well combined. Gently roll level tablespoonfuls of mixture into balls (the mixture will be quite soft).

  • Step 2

    Heat 1 tbs oil in a large deep frying pan over medium heat. Cook the meatballs, in 3 batches, turning, for 3 mins or until browned. Transfer to a plate.

  • Step 3

    Heat the remaining oil in the pan. Add remaining onion and garlic. Cook, stirring, for 3 mins or until soft. Stir in passata and stock. Return meatballs to pan. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 15 mins or until the meatballs are cooked through.

  • Step 4

    Add spinach to the pan. Cook for 1 min or until spinach just wilts. Season. Serve with mash. Sprinkle with extra parmesan.

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