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Jamie Oliver's 50-50 Meatballs
Recipe by Jamie OliverServes: 4
Total time: 43 min
Ingredients
- 40g Parmesan cheese
- ½ a lemon
- 400g higher-welfare pork mince
- 60g ricotta cheese
- 2 x 400g tins of borlotti beans
- Olive oil
- ½ a bunch of rosemary (10g)
- 1 x 690g jar of passata
- 400g focaccia
Method
- Preheat the oven to 200°C.
- Finely grate half the Parmesan and the lemon zest into a food processor, then add the mince and ricotta.
- Drain and add 1 tin of beans, along with a big pinch of black pepper and a small pinch of sea salt.
- Pulse until combined, then, with clean wet hands, divide and roll into 20 balls.
- Put a large shallow casserole pan on a medium heat. Once hot, put 1 tablespoon of olive oil into the pan and fry the balls for 10 minutes, or until crisp and golden, gently jiggling the pan occasionally. After 5 minutes, pick and tear in the rosemary leaves.
- Push the balls to one side of the pan, then pour in the passata and the second tin of beans, juice and all.
- Bring to the boil, then transfer to the oven for 10 minutes, also heating the focaccia for the last few minutes.
- Season the sauce to perfection, then serve the balls and sauce in, or on, the bread, grating over the remaining Parmesan.
Nutritional Value
| ENERGY | FAT | SAT FAT | PROTEIN | CARBS | SUGARS | SALT | FIBRE |
|---|---|---|---|---|---|---|---|
| 676kcal | 26.3g | 10g | 43.6g | 64.2g | 11.8g | 1.6g | 12.1g |
ONE by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2022 ONE). Photography: © Richard Clatworthy, 2022.
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