Crunchy Meatballs with Italian Herbs and Paprika

Why you will like this recipe

The baked crunchy meatballs bring to you the wonderful flavours of the Panko breadcrumbs and legendary Italian Herbs, perfectly blended for this recipe.

The Italian Herbs in your pouch: Rosemary, Thyme, Oregano, Parsley, Sage, Paprika, minimal chilli flakes

When you order you will receive your zip lock Spice Pouch together with a printed hard copy of your recipe.

The 65g Herb and Spice Pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.30 per meal

• 65g Pouch - $7.50   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

500g x Pork or Beef mince

1 x Brown onion, chopped and minced - important the onion is minced

1 x Cup Panko breadcrumbs

1/4 x Cup milk

2 x Tablespoons tomato paste

1 x Egg - to be added to the mince

2 x Eggs whisked - for the Panko breadcrumbs

Salt and pepper to your diet and taste

4 x Full teaspoons from your recipe Herb and Spice pouch

The selected and blended herbs in the pouch for this recipe contain: Rosemary, Thyme, Oregano, Parsley, Sage, Paprika, Sea Salt and Black Pepper

Method

It is important that the onion is minced. A microplane or a blender would work well .

In a mixing bowl add the mince, onion, milk, egg and the Italian herbs from your recipe pouch. Mix well using your hands to break up the mince and mix until the mince and ingredients are fully combined.

Next, In a separate bowl add the whisked eggs and in another bowl add the breadcrumbs.

Now form the mince into 4-5cm balls and evenly cover with the whisked egg. Then roll into the panko breadcrumbs to fully cover the meatballs.

Place the crumbed meatballs on a flat oven baking dish lined with baking paper and place in a hot oven - 200c and bake for 15 minutes until the Italian meatballs are brown and firm.

This recipe is sure to become a family favourite and the crunchy meatballs are wonderful the next day.