Besides the terrific chocolate tart recipe, this meatballs recipe is the most useful and delicious recipe from the naked chef book. This recipe never disappoints, and has that `something extra` flavor.
This is my go-to recipe when I want to make meatballs, this recipe is just delicious, and with all the extra spices, it has a lot more flavor. I find that this recipe is at its best when adding the extra onion-mustard mix to the meatball mixture. One thing though, if you are expecting to get fluffy meatballs, this is not the recipe for you. These ones are fairly solid, and I think that this is part of their charm.
I guess that you could make any tomato sauce with this meatballs, but after many tries, I think that the recipe that is in the book is the best for this specific recipe. If you don’t have 3 cans of crushed tomatoes (like me sometimes), make half of the sauce, and it will be just fine.
Meatballs/ Jamie Oliver- The Naked Chef
1 kg. ground beef
2 slices of bread
1/2 teaspoon cumin seeds
pinch of red chili powder
50 gr. mozzarella cheese
50 gr. Parmesan cheese
salt and pepper
1 onion, chopped
1 clove garlic
1 tablespoon olive oil
1 tablespoon dijon mustard
Use a food processor to make your breadcrumbs with your two slices of bread. In a big bowl, add the bread crumbs, dried oregano, cumin, chili, rosemary, egg yolk, ground meat, salt and some ground pepper (in this point you can add the optional ingredients – fry them until soft, than chill). Mix it all up with your hands and roll into meatballs.
Heat 4 tablespoons of olive oil in your heavy bottom pan over medium high heat. Add a batch of meatballs and brown them all over, turning them with a set of tongs. Be gentle so that you don’t break them up.
Heat the oven to 200 degrees C.
2 teaspoons dried oregano
three 400 gr. cans of whole or crushed tomatoes
1 tbsp red wine vinegar
1 handful of basil or marjoram (or both), roughly chopped
salt and fresh black pepper