Pork Meatball Parmigiana



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Serves: 5 people


Prep: 25 mins


Cooking: 40 mins


  • 1kg Otway pork mince
  • 5 garlic cloves, crushed
  • 2 eggs, lightly beaten
  • ¾ cup panko breadcrumbs
  • ½ cup grated parmesan
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 700g jar tomato pasta sauce or tomato passata
  • 1 ½ cups grated mozzarella cheese
  • Leafy green salad and crusty bread, to serve


Step 1
To make meatballs, combine pork mince, 3 cloves crushed garlic, egg, breadcrumbs, parmesan and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined. Using ¼ cup mince mixture per meatball, roll into balls. Place on a tray, cover and refrigerate for 30 minutes.

Step 2
Preheat oven to 200°C/180°C fan-forced. Heat oil in a large deep oven-proof frying pan over medium heat. Cook meatballs, in batches turning occasionally, for 5 minutes or until evenly browned. Transfer to a plate. Set aside.

Step 3
Add onion and remaining 2 cloves crushed garlic to pan. Cook, stirring occasionally, over medium heat for 4-5 minutes until tender. Stir in tomato sauce or passata pasta sauce and bring to boil.

Step 4
Add meatballs to pan. Stir to coat in tomato mixture. Cover and bake for 20 minutes. Uncover, stir and sprinkle with cheese. Bake, uncovered, for 8-10 minutes until cheese melts.

Step 5
Serve with a leafy green salad and crusty bread.

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