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The Art of Flavour Sunday e-magazine

 

Italian Crumbed Meatballs with Ricotta and Five Spice


Why you will like this recipe. The Meatballs bring to you all the flavours of the legendary five Italian Herbs plus the added texture of the crunchy panko breadcrumbs. Perfect.

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

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

1 x Cup Panko breadcrumbs

1/2 x Cup milk

4 x Cloves garlic - minced

1 x Egg - beaten

1 x Cup grated parmesan cheese

3 x Full teaspoons from the recipe herb and spice pouch

The beautifully blended herbs in the pouch contain: Rosemary, Thyme, Oregano, Parsley, Sea Salt and Black Pepper

Method

It is important that the onion and garlic are minced. A blender will work well for this.

In a mixing bowl add the mince, onion, garlic, Italian herbs from your recipe pouch and the parmesan. Mix well using your hands to break up the mince then when smoothly blended add the egg and mix again.

In a separate bowl add the milk to the panko breadcrumbs. Mix well.

Now form the mince into 4cm balls and gently evenly coat in the panko breadcrumbs over the meatballs then place 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 firm, crunchy and ready to serve.

This recipe is sure to become a family favourite.

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