SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES
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
Steps:
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- 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.
- 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.
- 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.
- 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.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- 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
SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES
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
Steps:
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- 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.
- 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.
- 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.
- 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.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- 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
More about "veal chop recipes recipes"
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
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- 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.
- 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.
- 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.
- 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.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
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