Italian Baked Eggs & Meatballs (New!)

Macros Per Serving (Serves 3)

Kcal : 320, P : 32g, C : 20g, F : 12g, Fibre : 4g


  • 250g Lean Beef Mince

  • Dried Basil

  • Dried Oregano

  • Smoked Paprika

  • Black Pepper

  • 1 Tbsp Bread Crumbs

  • 2 Cloves Of Garlic

  • 1 Red Onion

  • 2 Tins Plum Tomatoes

  • 2 Large Tomatoes

  • 3 Eggs

  • 1 Tbsp Worcestershire Sauce

  • 30g Parmesan

  • Fresh Basil

  • Fresh Parsley


  1. For the meatballs combine the beef mince in bowl with the dried basil, oregano, a little smoked paprika, black pepper and a small amount of bread crumbs. Mix together and divide into balls

  2. Colour the meatballs in a large pan until browned all over, then remove and set aside

  3. In the same pan soften 2 chopped cloves of garlic and 1 chopped red onion. When starting to go golden add the 2 tins of plum tomatoes

  4. Dice the 2 large tomatoes and add them to the sauce, leave to simmer until reduced by about a quarter

  5. Once reduced add chopped fresh parsley, torn fresh basil, black pepper, salt, dried oregano and a splash of Worcestershire sauce

  6. Transfer the meatballs into a dish, cover with the sauce and make 3 wells to crack the eggs into. Sprinkle with parmesan cheese, add a grind of black pepper and bake for 20-25 minutes

I like to serve with a really simple rocket side salad but it’s up to you whether you want to have it on it’s own or with a side salad!

Recipe by Iz Dawkes | Nutrition Advisor | @thefoodandfitnesswiz

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Angi Pilika