Jamie Oliver's 50-50 Meatballs

Recipe by Jamie Oliver

Serves:

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

676kcal

Fat

26.3g

Saturated Fat

10g

Protein

43.6g

Carbs

64.2g

Sugars

11.8g

Salt

1.6g

Fibre

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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