Jamie Oliver's 50-50 Meatballs

• 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

#JamieOliverRecipes #Cookware

1. Preheat the oven to 200°C. 2. Finely grate half the Parmesan and the lemon zest into a food processor, then add the mince and ricotta. 3. Drain and add 1 tin of beans, along with a big pinch of black pepper and a small pinch of sea salt. 4. Pulse until combined, then, with clean wet hands, divide and roll into 20 balls. 5. 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. 6. Push the balls to one side of the pan, then pour in the passata and the second tin of beans, juice and all. 7. Bring to the boil, then transfer to the oven for 10 minutes, also heating the focaccia for the last few minutes. 8. Season the sauce to perfection, then serve the balls and sauce in, or on, the bread, grating over the remaining Parmesan.

NUTRITION: Energy 676kcal; Fat 26.3g (sat 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.