From the Channel 4 TV series - Jamie Oliver Ministry of Food
Recipe copied from Channel 4 website/TV programme related web page.
To make your meatballs
* Pick the rosemary leaves off the woody stalks and finely chop them
* Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits up with your hands
* Add to the bowl with the mustard, minced 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 fridge until needed
To cook your pasta, meatballs and sauce
* Peel and finely chop the onion and the garlic
* Finely slice the chilli
* Put a large pan of salted water on to boil
* Next, heat 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 chilli, and as soon as they start to get some colour 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 packet 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 | ||
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Calories: 744 | ||
Calories from Fat: 257 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 137.9mg | 42 % | |
Sodium 177.2mg | 6 % | |
Potassium 703mg | 18 % | |
Total Carbohydrate 80.4g | 24 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 76.2g | ||
Protein 38.6g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 744
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