Recipe - One pot cheesy Italian meatballs

One pot cheesy Italian meatballs by Foodland Recipe Kitchen

Preparation Time: 15 mins
Cooking Time: 35 mins
Serves: 6


  • 1kg pork and fennel sausages, skin removed
  • 2 slices white bread, cut into cubes and soaked in ½ cup milk
  • 1 egg
  • ¼ cup oregano leaves
  • 2 tsp ground cumin
  • 2 tbsp olive oil
  • 3 cloves garlic, peeled and sliced
  • 1 x 400g can crushed tomatoes
  • 2 tbsp harissa paste (optional)
  • 200g grated mozzarella
  • 125g sliced provolone
  • fresh basil leaves to garnish


  • 20 x 30cm baking dish
  • Large mixing bowl


  1. Preheat the oven to 180°C. Lightly grease a 20 x 30 cm baking dish with olive oil.
  2. Using a large mixing bowl, add sausage meat, bread/milk mixture, egg, oregano and cumin. Using clean hands massage the mixture
  3. Coat your hands with a little olive oil, and roll the meat into 2 tbsp size balls (will make 10-12 meatballs). Place the meatballs in the prepared baking dish, place in the oven and bake for 15 minutes or until the meatballs are coloured.
  4. While the meatballs are baking, combine the olive oil, garlic, tomatoes, harissa (if using) and season with salt + pepper in a bowl.
  5. When the meatballs are ready, pour the sauce over them. Cover the pan with foil and bake for 25 minutes longer or until the meatballs are cooked through. Remove the foil, scatter with grated mozzarella and slices of provolone cheese.
  6. Place back in the oven until the mozzarella and provolone cheese are melted and golden, about 10 minutes.