Jamie Oliver Pesto Meatballs Food

MESSY MEATBALL BUNS

Steps:

• Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper.
• Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly.
• Once the balls are golden and gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with just a quarter of a tin's worth of water.
• Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5 minutes on a medium heat.
• Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat.
• Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking.

MEATBALLS

Steps:

• If your meat is not already minced, whiz 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 bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. 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 plastic wrap and refrigerated for up to 1 day.)
• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• 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 nicely colored.
• Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

JAMIE OLIVER'S SWEDISH MEATBALLS

Steps:

• Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
• Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
• When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
• Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
• Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

JAMIE OLIVER'S MEATBALLS

Steps:

• Preheat oven to 425°F
• In a large bown, mix together beef and pork.
• In a food processor, process the bread into crumbs, add to meat mixture.
• Add seasonings and egg, mix well.
• With wet hands roll mixture into balls.
• Warm a large saute pan over med. high heat.
• Add 3-4 tablespoons oil to the pan.
• Fry the meatballs until nicely browned on all sides.
• Transfer to a 9 by 13 baking dish.
• Chop onion and saute with garlic in 1 tbsp oil.
• Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
• Pour over meatballs.
• Top with mozzerella and parmesan.
• Drizzle with olive oil.
• Bake until cheese is golden brown, about 15-20 minutes.
• Meanwhile, cook spaghetti according to package, and drain.
• Serve meatballs with spaghetti.