CHICKEN MEATBALL SAUCE RECIPES

Name: Meatballs
Total time: 1 h
Yield: 4 - 6
Ingredients: 800 g quality lean meat for mincing, or bought minced meat; 2 slices of bread; ½ teaspoon cumin seeds; ½ a small dried red chilli; 1 sprig of fresh rosemary; 2 level tablespoons dried oregano; 1 large free-range egg yolk; olive oil; 1 x Basic tomato sauce; 2 handfuls of fresh basil; 60 g mozzarella cheese; 60 g Parmesan cheese; 1 onion; 1 clove of garlic; olive oil; 1 level tablespoon Dijon mustard

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

Meatballs & tomato sauce | Jamie Oliver meatball recipes image

Total Time 1 hours

Yield 4 - 6

Number Of Ingredients 16

Ingredients

800 g quality lean meat for mincing, or bought minced meat
2 slices of bread
½ teaspoon cumin seeds
½ a small dried red chilli
1 sprig of fresh rosemary
2 level tablespoons dried oregano
1 large free-range egg yolk
olive oil
1 x Basic tomato sauce
2 handfuls of fresh basil
60 g mozzarella cheese
60 g Parmesan cheese
1 onion
1 clove of garlic
olive oil
1 level tablespoon Dijon mustard

Steps:

1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

Nutrition Facts : Calories 714 calories, FatContent 44.2 g fat, SaturatedFatContent 13.4 g saturated fat, ProteinContent 58.6 g protein, CarbohydrateContent 21.0 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 2.4 g salt, FiberContent 4.6 g fibre

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

Meatballs & tomato sauce | Jamie Oliver meatball recipes image

Total Time 1 hours

Yield 4 - 6

Number Of Ingredients 16

Ingredients

800 g quality lean meat for mincing, or bought minced meat
2 slices of bread
½ teaspoon cumin seeds
½ a small dried red chilli
1 sprig of fresh rosemary
2 level tablespoons dried oregano
1 large free-range egg yolk
olive oil
1 x Basic tomato sauce
2 handfuls of fresh basil
60 g mozzarella cheese
60 g Parmesan cheese
1 onion
1 clove of garlic
olive oil
1 level tablespoon Dijon mustard

Steps:

1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

More about "chicken meatball sauce recipes"

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

From jamieoliver.com
Total Time 1 hours
Calories 714 calories per serving

1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

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SPAGHETTI AND CHICKEN MEATBALL SOUP RECIPE - NYT COOKING

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. To keep chicken meatballs juicy and light, skip the bread crumbs (which can create dense or bland meatballs) and the browning (which can cause precious juices to evaporate). Instead, plop them into the simmering soup to cook through. Any juices they do release will be captured in the tomato soup, which is creamy from olive oil and Parmesan. Feel free to adapt this recipe to suit your preferences: Add chopped onion, crushed fennel seeds, dried oregano or chopped parsley or basil to the meat or the sauce. The pasta will absorb the soup as it sits, so it’s a dish best eaten right when it’s made.
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Reviews 4
Total Time 30 minutes

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