MEATBALL SAUCE EASY RECIPES
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
Provided by Janine Ratcliffe
Number Of Ingredients 1
MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
Total Time 1 hours
Yield 4 - 6
Number Of Ingredients 16
Steps:
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Use the food processor to turn the bread into breadcrumbs, then add to the meat.
- 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.
- 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).
- 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.)
- Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
- Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
- 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.
- 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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MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 714 calories per serving
Total Time 1 hours
Calories 714 calories per serving
- If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
- Use the food processor to turn the bread into breadcrumbs, then add to the meat.
- 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.
- 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).
- 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.)
- Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
- Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
- 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.
- Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.
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Total Time 1 hours
Category Dinner
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This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.
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Total Time 45 minutes
Calories 756 calories per serving
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Total Time 45 minutes
Calories 756 calories per serving
- 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.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- 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.
- 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.
- Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
- 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.
- Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
- 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.
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So good it made our cover in September 2020, this Italian classic pairs homemade meatballs (made with pork and beef mince, sausages and parmesan) with a chilli tomato sauce
From olivemagazine.com
Total Time 1 hours
Category Dinner
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Calories 586 calories per serving
From olivemagazine.com
Total Time 1 hours
Category Dinner
Cuisine Italian
Calories 586 calories per serving
- Heat the grill to medium. Dot pieces of the mozzarella all over the pan then slide under the grill and cook until the cheese has melted. Scatter over extra basil to finish, and serve with rigatoni and crusty bread.
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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.
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Total Time 45 minutes
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Total Time 45 minutes
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- 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.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- 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.
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- Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
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- Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
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