Jamie Oliver's Meatballs and Pasta
- Number of Servings: 6
Ingredients
4 sprigs of fresh rosemary12 cream or plain crackers, such as Jacob's2 heaped teaspoons Dijon mustard1 pound good-quality ground beef, pork, or a mixture of the two1 heaped tablespoon dried oregano1 large egg, preferably free-range or organicsea salt and freshly ground black pepperolive oila small bunch of fresh basil1 medium onion2 cloves of garlic1/2 a fresh or dried red chile2 x 14-ounce cans of diced tomatoes2 tablespoons balsamic vinegar1 pound dried spaghetti or penneParmesan cheese, for grating
To make your meatballs:
Pick the rosemary leaves off the woody stalks and finely chop them
Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands
Add to the bowl with the mustard, ground meat, chopped rosemary, and oregano
Crack in the egg and add a good pinch of salt and pepper
With clean hands, scrunch and mix up well
Divide into 4 large balls
With wet hands, divide each ball into 6 and roll into little meatballs -- you should end up with 24
Drizzle them with olive oil and jiggle them about so they all get coated
Put them on a plate, cover, and place in the refrigerator until needed
To cook your pasta, meatballs, and sauce:
Pick the basil leaves, keeping any smaller ones to one side for later
Peel and finely chop the onion and the garlic
Finely slice the chile
Put a large pan of salted water on to boil
Next, head a large frying pan on a medium heat and add 2 lugs of olive oil
Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves
Add the tomatoes and the balsamic vinegar
Bring to the boil and season to taste
Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
Stir them around and cook for 8-10 minutes until golden (check they're cooked by opening one up -- there should be no sign of pink)
Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat
Add the pasta to the boiling water and cook according to the package instructions
To serve your meatballs:
Saving some of the cooking water, drain the pasta in a colander
Return the pasta to the pan
Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen
Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top
Sprinkle over the small basil leaves and some grated Parmesan
Number of Servings: 6
Recipe submitted by SparkPeople user WINNIEDEMON.
Pick the rosemary leaves off the woody stalks and finely chop them
Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands
Add to the bowl with the mustard, ground meat, chopped rosemary, and oregano
Crack in the egg and add a good pinch of salt and pepper
With clean hands, scrunch and mix up well
Divide into 4 large balls
With wet hands, divide each ball into 6 and roll into little meatballs -- you should end up with 24
Drizzle them with olive oil and jiggle them about so they all get coated
Put them on a plate, cover, and place in the refrigerator until needed
To cook your pasta, meatballs, and sauce:
Pick the basil leaves, keeping any smaller ones to one side for later
Peel and finely chop the onion and the garlic
Finely slice the chile
Put a large pan of salted water on to boil
Next, head a large frying pan on a medium heat and add 2 lugs of olive oil
Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
Then add your garlic and chile, and as soon as they start to get some color add the large basil leaves
Add the tomatoes and the balsamic vinegar
Bring to the boil and season to taste
Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
Stir them around and cook for 8-10 minutes until golden (check they're cooked by opening one up -- there should be no sign of pink)
Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat
Add the pasta to the boiling water and cook according to the package instructions
To serve your meatballs:
Saving some of the cooking water, drain the pasta in a colander
Return the pasta to the pan
Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen
Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top
Sprinkle over the small basil leaves and some grated Parmesan
Number of Servings: 6
Recipe submitted by SparkPeople user WINNIEDEMON.
Nutritional Info Amount Per Serving
- Calories: 532.7
- Total Fat: 36.0 g
- Cholesterol: 92.1 mg
- Sodium: 176.0 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 3.0 g
- Protein: 19.5 g
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