Jamie's Meatballs

My favourite all time Jamie recipe from his Naked Chef book

Serves 4-6

900g/2lb mince (If its for a special occassion then I buy good beef or steak and mince it myself)

2 slices bread (blitz to make breadcrumbs)

1 onion, finely chopped

1 clove garlic

1 tblsp olive oil

1 tblsp dijon/wholegrain mustard

2 tblsp dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 small dried chilli or a little chopped fresh chilli

1 tblsp chopped fresh rosemary

1 egg yolk

salt and pepper

4 tblsp olive oil

2-3 jars Tomato sauce (I buy the new Dress Italian slow cook jars cos I'm too lazy to make my own!)

250ml red wine

2 handfuls fresh basil leaves, torn

Mozzarella ball

Fresh Parmesan (grated)

Add olive oil to frying pan and saute the onion and garlic, once soft add the mustard and leave to cool.

Put the minced meat and breadcrumbs in a large bowl.

Put the cumin seeds, mustard seeds and coriander seeds in a dry frying pan and lightly toast for 2-3 minutes until you can smell the spices. Place the toasted seeds in a pestle and mortar or a flavour shaker and pound until powder like.

Add these spices to the meat along with the dried oregano, chilli, rosemary and the egg yolk. Add some salt and pepper and finally add the cooled onions.

Wash your hands then stick them into the bowl and mix all the ingredients together. Then with wet hands roll the mixture into meatballs of any size you like. I prefer smaller ones, but thats my choice ;)

Preheat a frying pan or a griddle with some oil in and lightly fry off the meatballs to brown the outside and keep them together. Keep turning them to make sure they brown all over.

Put the meatballs in a casserole dish.

In a pan put your tomato sauces and the red wine, mix together then pour over the meatballs. Then tear up basil and mozzarella and sprinkle over the top.

Cook in oven at 200 degrees for about 25-30mins until golden brown.

Serve with your choice of pasta. Print this post