Parmesan-and-anchovy meatballs

Parmesan-and-anchovy meatballs

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  • 2 to 4
  • Easy
  • 20 minutes
  • 35 minutes
  • Nitida Bush Baby Sauvignon Blanc-Semillon

Take your meatballs to the next level with these parmesan-and-anchovy meatballs. Serve it up with homemade onion gravy and charred Tenderstem, blanched broccoli or cauliflower cheese to make a meal out of them.


  • 500 lean beef mince
  • 120 g breadcrumbs
  • 2 cloves garlic, crushed
  • 1 t dried parsley
  • 50 g Parmesan, grated
  • 1 lemon, zested
  • sea salt and freshly ground black pepper, to taste
  • 6 anchovies, finely chopped
  • oil, for frying
  • For the gravy:
  • 1 T butter
  • 1 T olive oil
  • 4 shallots, roughly chopped
  • 1 red onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 T flour
  • 2 cups beef stock
  • 3 T Worcestershire sauce
  • 1 t lemon juice
  • salt, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Combine the meatball ingredients and roll into 10 balls. Pan-fry the meatballs in the oil in a heavy-based saucepan until golden brown.

2. To make the gravy, heat the butter and olive oil in a pan. Fry the shallots, red onion and garlic until soft.

3. Mix the flour and stock, add to the pan and reduce for 20 minutes. Season with Worcestershire sauce, lemon juice and salt. Pour the gravy over the meatballs and bake for 10 minutes.

Cook's note: Grated Cheddar instead of Parmesan is also delicious. Serve with charred Tenderstem, blanched frozen broccoli or cauliflower cheese.

Find more meatball recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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