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Cheesy Italian Meatballs

Serves 6


  • 1 teaspoon olive oil
  • 1 carrot, grated
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 x 700ml bottle tomato passata or reduced salt crushed tomatoes
  • ½ cup water
  • 400g lean minced beef
  • ½ cup fresh wholemeal breadcrumbs
  • ¼ cup flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • freshly ground black pepper, to taste
  • 100g Australian low fat cheddar cheese, cut into 2cm cubes
  • ¼ cup shaved Australian parmesan, for serving
  • chopped flat leaf parsley, for serving
Download Recipe (PDF)


  1. 1. Heat oil in a heavy based casserole dish and add half the carrot, onion and garlic. Cook over low heat for 2 minutes until softened. Stir in passata and water, simmer for 5 minutes.
  2. 2. Combine remaining carrot, onion and garlic with mince, breadcrumbs, parsley, egg and pepper. Knead thoroughly with your hands until the mixture is sticky, shape into meatballs and stuff each with a cube of cheddar ensuring the cheese is fully enclosed.
  3. 3. Place meatballs into the simmering sauce and cook over low heat, covered for 20 minutes, stirring occasionally.
  4. 4. Serve meatballs sprinkled with parmesan and parsley and accompanied with seasonal vegetables.

Tips / Handy Hints

Tip: Passata is a pureed tomato sauce available at the supermarket that can be used in pasta sauces, casseroles and for pizza toppings.

Nutritional Information

Nutrients per serve:
Energy (kj) 877
Protein (g) 24
Fat, Total (g) 9
Saturated (g) 4
Carbohydrates (g) 8
Sugars (g) 5
Dietry Fibre (g) 1
Sodium (mg) 474
Calcium (mg) 237
Iron (mg) 2


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