meat balls

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Cooking receipe to make meat balls under category General Recipes. You may find some video clips related to this receipe below.

meat balls

jamie oliver

naked chef

900g meat for mincing or bought minced meat

2 slices of bread

2 level tablespoons dried oregano

1/2 teaspoon cumin seeds pounded

1/2 small dried red chilli pounded

1 tablespoon finely chopped fresh rosemary

1 egg yolk

salt and freshly ground black pepper

1 tomato sauce recipe (qv tomato sauce)

2 handfuls of fresh basil picked and torn

60g mozzarella cheese broken up

60g parmesan cheese grated

1 onion finely chopped

1 clove of garlic

1 tablespoon olive oil

1 level tablespoon dijon mustard

If your meat is not already minced whizz 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 breadcrumbs.

Add the breadcrumbs dried oregano cumin chilli rosemary and egg yolk to the minced meat and season with 2 level teaspoons of salt and a good twist of black pepper.

At this stage you could add the onion garlic olive oil and dijon mustard (cooked together gently until tender and allowed to cool).

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 clingfilm and refrigerated for up to a day.)

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 nicety coloured.

Turn the heat down and cover with the tomato sauce (qv tomato sauce) loads of ripped up fresh basil and a little broken up mozzarella and grated Parmesan.

Cook in the oven at 200C/400F/gas 6 for about 15 to 20 minutes until the cheese is golden.

Serves 4

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