Meatballs | Jamie Oliver | 20 Years of The Naked Chef

By Jamie Oliver · 45 min

Ingredients

Instructions

1. If the meat is not minced, blitz it in a food processor to the right consistency and put it in a bowl.
2. Blitz the bread into breadcrumbs and add them to the meat.
3. Crush the cumin seeds and dried chilli in a pestle and mortar. Finely chop the rosemary leaves. Add these to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. Optionally, add the onion and garlic (peeled, finely chopped and cooked gently in 1 tablespoon of oil until tender, then cooled).
5. Mix well. With wet hands, shape into meatballs of the size you want. Cook straight away, or chill on greaseproof paper for up to a day.
6. Preheat the oven to 200°C/400°F/gas 6. Heat a thick-bottomed casserole on the hob.
7. Swirl in 4 tablespoons of oil and fry the meatballs until browned all over, taking care not to break them up.
8. Lower the heat. Cover with the basic tomato sauce, tear in the basil leaves, tear over the mozzarella and finely grate over the Parmesan.
9. Bake for about 15 to 20 minutes, until the cheese is golden.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicOnionEggCheeseParmesan cheeseBreadMozzarella cheeseTomato sauce