MEATBALL CALORIES RECIPES

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

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

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Total Time 1 hours 50 minutes
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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.
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MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

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Total Time 1 hours
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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.)
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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.
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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.
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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.
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