GREAT MEATBALL RECIPE RECIPES

SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES

Simple meatball recipe | Jamie Oliver beef recipes image

These smashing beef and pork meatballs are easy to make and healthy, too.

Total Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 small onion
1 fresh red chilli
olive oil
2 x 400 g tins of quality plum tomatoes
2 slices of stale bread
250 g lean minced beef or higher-welfare veal
250 g lean minced higher-welfare pork
½ teaspoon ground nutmeg
1 lemon
1 large free-range egg yolk
1 sprig of fresh sage
1 sprig of fresh rosemary
1 large handful of garden peas
pecorino cheese
a few sprigs of fresh marjoram optional

Steps:

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

Nutrition Facts : Calories 306 calories, FatContent 9.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 19.1 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 1.48 g salt, FiberContent 3.1 g fibre

BEST MEATBALL RECIPES - OLIVEMAGAZINE

Best Meatball Recipes - olivemagazine image

Try our twists on this popular family favourite, from pork and sage to cheesy Italian bakes and smoky Spanish albondigas, along with an indulgent meatball sub

Provided by Janine Ratcliffe

Number Of Ingredients 1

Ingredients

More about "great meatball recipe recipes"

BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.
From jamieoliver.com
Total Time 45 minutes
Calories 756 calories per serving

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

See details

SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES

These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

See details

BEST MEATBALL RECIPES - OLIVEMAGAZINE

Try our twists on this popular family favourite, from pork and sage to cheesy Italian bakes and smoky Spanish albondigas, along with an indulgent meatball sub
From olivemagazine.com

See details

BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

See details

SWEDISH MEATBALL SAUCE RECIPE - FOOD.COM

This quick and easy savory sauce turns heat-and-eat meatballs into tonight's main attraction. Serve on a bed of pasta or rice and a side salad, and dinner is ready in no time.
From food.com
Total Time 20 minutes
Calories 1604.3 per serving

Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

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GIANT TURKEY MEATBALL PARMESAN - SKINNYTASTE

This Giant Turkey Meatball isn't your regular meatball, is HUGE, baked in the oven similar to how you would make a meatloaf, then topped with marinara and melted cheese – I'm OBSESSED!
From skinnytaste.com
Reviews 5.0
Total Time 60 minutes
Category Dinner
Cuisine Italian
Calories 274 kcal per serving

Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

See details

SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES

These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

See details

BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

See details

SWEDISH MEATBALL SAUCE RECIPE - FOOD.COM

Sometime I used at meatloaf mix (beef/pork/veal), and added 2 TBSP of parmesan cheese and 2 tsp crushed garlic for extra flavor. Baked them according to the recipe then put them in a pot of sauce to simmer for a couple hours. That me!

See details

GIANT TURKEY MEATBALL PARMESAN - SKINNYTASTE

Slice in 8 equal pieces. Serve with more warmed sauce on the side if desired.

See details

EASY SWEDISH MEATBALL SAUCE RECIPE | ALLRECIPES

Great recipe. I made it non-dairy by using cashew cream instead of heavy cream. I also made it vegan by using vegetable broth and added no beef bullion. I also added 1/2 tbsp of minced garlic and 1 …
From allrecipes.com

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MEATBALL SOUP RECIPE | ALLRECIPES

This is a great base recipe...I added some additional ingredients and it turned out delicious. I added tomato paste like a previous reviewer suggested, a little more dried basil to taste, cut up fingerling …
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Jun 15, 2012 · Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a …
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