Jamie Olivers Meatballs Recipes

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JAMIE OLIVER'S MEATBALLS



Jamie Oliver's Meatballs image

This is a cool meatball recipe. A little spicy, but still a classic meatball. I have cheated and used canned sauce sometimes, but definately don't skip the fresh basil and mozzerella.

Provided by berry271

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
2 slices bread
2 tablespoons dried oregano
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon chili powder
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
6 tablespoons olive oil (divided)
1 onion
1/2 teaspoon minced garlic
1 (28 ounce) can diced tomatoes
fresh basil
2 ounces fresh mozzarella cheese
2 ounces grated parmesan cheese
1 lb spaghetti

Steps:

  • Preheat oven to 425°F
  • In a large bown, mix together beef and pork.
  • In a food processor, process the bread into crumbs, add to meat mixture.
  • Add seasonings and egg, mix well.
  • With wet hands roll mixture into balls.
  • Warm a large saute pan over med. high heat.
  • Add 3-4 tablespoons oil to the pan.
  • Fry the meatballs until nicely browned on all sides.
  • Transfer to a 9 by 13 baking dish.
  • Chop onion and saute with garlic in 1 tbsp oil.
  • Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
  • Pour over meatballs.
  • Top with mozzerella and parmesan.
  • Drizzle with olive oil.
  • Bake until cheese is golden brown, about 15-20 minutes.
  • Meanwhile, cook spaghetti according to package, and drain.
  • Serve meatballs with spaghetti.

MEATBALLS



Meatballs image

Provided by Jamie Oliver

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds (900 grams) meat, minced or store bought minced (ground) 1/2 pork and 1/2 beef
2 handfuls bread
2 level tablespoons dried oregano
1/2 teaspoon cumin seeds, toasted and pounded
1/2 teaspoon coriander seeds, toasted and pounded
2 small dried red chiles, pounded
1 tablespoon finely chopped fresh rosemary
1 egg
Salt and freshly ground black pepper
4 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, chopped
1 tablespoon olive oil
A good pinch dried oregano
2 (14 ounce) tins (cans) tomatoes
2 handfuls fresh basil, picked and torn
Salt and freshly ground black pepper
2 ounces (60 grams) mozzarella, broken up, or 3 bocconcini
2 ounces (60 grams) Parmesan, grated
Drizzle extra-virgin olive oil
1 pound (455 grams) dried spaghetti, cooked to al dente and drained

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 slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
  • Preheat the oven to 400 degrees F (200 degrees C/gas 6).
  • Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
  • Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

MEATBALLS & PASTA



Meatballs & pasta image

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Ministry of Food     Meatball     Pasta & risotto

Time 45m

Yield 4

Number Of Ingredients 15

12 Jacob's cream crackers
4 sprigs of fresh rosemary
2 heaped teaspoons Dijon mustard
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg
olive oil
1 bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400 g tin of plum tomatoes
2 tablespoons balsamic vinegar
400 g dried spaghetti or penne
Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre

SIMPLE MEATBALLS



Simple meatballs image

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

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Meatball

Time 1h50m

Yield 4

Number Of Ingredients 15

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:

  • 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, Fat 9.6 g fat, SaturatedFat 3.3 g saturated fat, Protein 37.5 g protein, Carbohydrate 19.1 g carbohydrate, Sugar 7.9 g sugar, Sodium 1.48 g salt, Fiber 3.1 g fibre

QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS



Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas image

This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages

Provided by Jamie Oliver

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Olive oil
8 good-quality pork sausages
1 pound spaghetti
Sea salt
A few sprigs fresh marjoram, thyme or rosemary, leaves picked
11 ounces fresh peas, in their pods
1 block Parmesan, to serve
Olive oil
2 cloves garlic, peeled and finely sliced
1 small bunch fresh basil, leaves picked, stalks finely chopped
2 (14-ounce) cans good-quality plum tomatoes
Sea salt and freshly ground black pepper
Good quality balsamic vinegar

Steps:

  • Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
  • Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
  • To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
  • Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

JAMIE OLIVER'S SWEDISH MEATBALLS



Jamie Oliver's Swedish Meatballs image

From british chef Jamie Oliver's trip to scandinavia, a delicious version. Allow 1 hour for the meatballs to firm before cooking.

Provided by MarraMamba

Categories     Meat

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon mixed fresh herbs, such as dill, flat-leaf parsley or 1 tablespoon chives, roughly chopped
300 g ground pork, the best quality you can afford
300 g minced beef
1 large egg
100 ml milk
75 g dried breadcrumbs
1 teaspoon ground allspice
sea salt & freshly ground black pepper
olive oil
1/2 lemon, juice of
300 ml beef stock, preferably organic (if using a stock cube, 1/2 is enough)
1 tablespoon plain flour
60 ml double cream
1 (200 g) jar of lingon berries, cranberry, blackberry or 1 (200 g) blackcurrant jam, to serve

Steps:

  • Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
  • Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
  • When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
  • Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
  • Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

Nutrition Facts : Calories 534.3, Fat 36.1, SaturatedFat 15.1, Cholesterol 175.9, Sodium 547.9, Carbohydrate 17.6, Fiber 1.2, Sugar 1.4, Protein 33

SWEDISH MEATBALLS - BY JAMIE OLIVER RECIPE - (4.7/5)



Swedish Meatballs - by Jamie Oliver Recipe - (4.7/5) image

Provided by Hastings1961

Number Of Ingredients 12

1/2 lb ground beef
1/2 lb ground pork
Salt & Pepper to taste
One bunch Fresh dill weed stocks, chopped
2 tsp caraway seeds
4 tsp lingonberry sauce
4 tbsp heavy cream
yogurt or sour cream
1 celeriac, peeled and diced into 1/2" cubes
1 cup basmati rice
2 tbsp fresh thyme
1 bag fresh baby spinach

Steps:

  • Mix together ground beef and ground pork. Add salt, pepper and dill stocks. Divide into 16 and make meatballs. In hot pan, add 1 tbsp olive oil. Cook meatballs, turning occasionally until done - 10-15 min. Add caraway seeds; toasting. Add lingonberry and heavy cream. Turn down heat and simmer for 5 minutes. To serve, top with yogurt or sour cream. ** serve with celeriac and rice In dutch oven, heat 1 tbsp olive oil. Add celeriac. Add salt, pepper and thyme and a little bit of water. Cover; simmer on low for 15 minutes or until tender. Add fresh spinach. Cook for a few minutes. In separate pan, cook rice. When rice and celeriac are done, mix the two together.

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From pinterest.ca


MEATBALL RECIPES | JAMIE OLIVER
30 minutes Super easy. Harissa meatball wraps. 1 hour 15 minutes Not too tricky. Buddy's easy meatballs. 1 hour Not too tricky. Baked meatballs & tomato sauce. 15 minutes Not too tricky. Lamb meatballs. 15 minutes Not too tricky.
From jamieoliver.com


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