Meatballs - Serves 6
by Jake Storey
10/12/2013
Ingredients: -
- • 4 sprigs of fresh rosemary
- • 12 Jacob’s cream crackers
- • 2 heaped teaspoons Dijon mustard
- • 500g good-quality minced beef, pork, or a mixture of the two
- • 1 heaped tablespoon dried oregano
- • 1 large egg, preferably free-range or organic
- • sea salt and freshly ground black pepper
- • olive oil
- • a bunch of fresh basil
- • 1 medium onion
- • 2 cloves of garlic
- • ½ a fresh or dried red chilli
- • 2 x 400g tins of chopped tomatoes
- • 2 tablespoons balsamic vinegar
- • 400g dried spaghetti or penne
- • Parmesan cheese, for grating
Method: -
• Pick the rosemary leaves off the woody stalks and finely chop them, discard stalks
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
• Add to a mixing bowl with the mustard, minced meat, chopped rosemary leaves and dried oregano
• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
• Add to a mixing bowl with the mustard, minced meat, chopped rosemary leaves and dried 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 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 with clingfilm and place in the fridge until needed
• Drizzle them with olive oil and jiggle them about so they all get coated
• Put them on a plate, cover with clingfilm and place in the fridge until needed
• Pick the basil leaves, keeping any smaller ones to one side for later
• Peel and finely chop the onion and the garlic and finely slice the chilli
• 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 for 4-5minutes
• Peel and finely chop the onion and the garlic and finely slice the chilli
• 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 for 4-5minutes
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