CHICKEN SUBMARINE RECIPES RECIPES

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BUDDY'S EASY MEATBALLS | JAMIE OLIVER RECIPES



Buddy's easy meatballs | Jamie Oliver recipes image

There’s not much chopping with this easy recipe, simply grate all the veg on a box grater, then squish and scrunch everything together for super-tasty veg-packed meatballs.

Total Time 1 hours 15 minutes

Yield 6 (makes 24 little meatballs)

Number Of Ingredients 11

1 onion
4 cloves of garlic
1 courgette
6 chestnut mushrooms
olive oil
200 g higher-welfare lean minced beef
200 g higher-welfare lean minced pork
50 g wholemeal breadcrumbs
20 g Parmesan cheese
1 large free-range egg
1 x 600 g jar of passata

Steps:

    1. Peel the onion and 2 cloves of garlic. Coarsely grate them on a box grater with the courgette and mushrooms, then tip everything into a large frying pan on a medium heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until softened.
    2. Tip the cooked vegetables into a bowl and leave to cool. Add the minced beef and pork into the cooled vegetables along with the breadcrumbs. Finely grate in most of the Parmesan cheese and crack in the egg, then season with a little black pepper. With clean hands, squish and squash the mixture together until it’s all nicely combined. Now wash your hands!
    3. With wet hands, take tablespoons of the mixture and shape into 24 little balls. Pop them onto a tray and leave in the fridge to firm up for 10 minutes or so. Wash your hands again.
    4. Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil. Add the balls into the pan and cook for 8 to 10 minutes, or until golden brown and gnarly all over, turning regularly.
    5. Peel and finely chop the remaining garlic cloves. Create a little space in the pan in between the meatballs, add the garlic for 2 minutes, then pour in the passata. Give the pan a gentle shake so the balls are evenly coated in the sauce. Simmer for 30 minutes, or until the meatballs are cooked through and the sauce is thick and delicious, stirring occasionally.

Nutrition Facts : Calories 209 calories, FatContent 9.5 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 19.3 g protein, CarbohydrateContent 11.2 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0.4 g salt, FiberContent 2.1 g fibre

ITALIAN GRINDER SANDWICHES RECIPE | LAND O’LAKES



Italian Grinder Sandwiches Recipe | Land O’Lakes image

For spicier sandwiches, use hot Italian sausage or a mix of spicy and mild Italian sausage.

Provided by Land O'Lakes

Categories     Ground Beef    Hot Sandwich    Spicy    Sandwich    Savory    Cooking    Sandwich and Wrap    Main Course    Sandwich and Wrap    Main Course    Beef    Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 30 minutes

Yield 16 sandwiches

Number Of Ingredients 10

2 pounds lean ground beef
2 pounds mild bulk Italian sausage
1 cup water
2 large (2 cups) onions, chopped
2 medium (2 cups) green bell peppers, coarsely chopped
2 (8-ounce) cans tomato sauce with Italian herbs
2 (6-ounce) cans tomato paste with Italian herbs
2 teaspoons finely chopped fresh garlic
16 brat buns
16 (3/4-ounce) slices Land O Lakes® Provolone Cheese cut in half

Steps:

  • Cook ground beef and sausage in 4-quart saucepan over medium-high heat, stirring occasionally, 15-20 minutes or until meat is browned. Drain off fat.
  • Place meat, water, onions, bell peppers, tomato sauce, tomato paste, and garlic into slow cooker. Cover; cook on High heat setting 2-3 hours or on Low heat setting 5-6 hours.
  • Spoon mixture into buns; top each with 2 pieces cheese.

Nutrition Facts : Calories 420 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 1080 milligrams, CarbohydrateContent 32 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 27 grams

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BUDDY'S EASY MEATBALLS | JAMIE OLIVER RECIPES
There’s not much chopping with this easy recipe, simply grate all the veg on a box grater, then squish and scrunch everything together for super-tasty veg-packed meatballs.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 209 calories per serving
    1. Peel the onion and 2 cloves of garlic. Coarsely grate them on a box grater with the courgette and mushrooms, then tip everything into a large frying pan on a medium heat with 1 tablespoon of olive oil. Cook for 10 minutes, or until softened.
    2. Tip the cooked vegetables into a bowl and leave to cool. Add the minced beef and pork into the cooled vegetables along with the breadcrumbs. Finely grate in most of the Parmesan cheese and crack in the egg, then season with a little black pepper. With clean hands, squish and squash the mixture together until it’s all nicely combined. Now wash your hands!
    3. With wet hands, take tablespoons of the mixture and shape into 24 little balls. Pop them onto a tray and leave in the fridge to firm up for 10 minutes or so. Wash your hands again.
    4. Place a large non-stick frying pan on a medium heat with 1 teaspoon of oil. Add the balls into the pan and cook for 8 to 10 minutes, or until golden brown and gnarly all over, turning regularly.
    5. Peel and finely chop the remaining garlic cloves. Create a little space in the pan in between the meatballs, add the garlic for 2 minutes, then pour in the passata. Give the pan a gentle shake so the balls are evenly coated in the sauce. Simmer for 30 minutes, or until the meatballs are cooked through and the sauce is thick and delicious, stirring occasionally.
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