Source of Recipe
Jamie Oliver (The Naked Chef), Australian Table, July 2000
List of Ingredients
900g mince meat
2 slices of bread
2 tablespoons dried oregano
1/2 teaspoon cumin seeds, pounded
1/2 small dried red chilli
1 teaspoon finely chopped fresh rosemary
1 egg yolk
salt and freshly ground black pepper
4 tablespoons olive oil
1 tomato sauce recipe (see Jamie Oliver's Basic Tomato Sauce)
2 handfuls fresh basil, torn
60g mozzarella cheese
60g parmesan cheese
1 onion, finely grated
1 clove garlic, chopped finely
1 tablespoon olive oil
1 tablespoon dijon mustard
Use a food processor to turn the slices of bread into bread crumbs.
Add the breadcrumbs to the dried oregano, cumin, chilli, rosemary and egg yolk
to the minced meat, and season with two level teaspoons salt, and a good twist
of black pepper.
At this stage, you could add your optional ingredients (cooked together gently
until tender and allowed to cool).
Mix well and, with wet hands, roll and pat into meatballs the size and shape you
want. These can be put on greaseproof paper, covered with plastic film and
refrigerated for up to a day.
Preheat a thick-bottomed casserole pan to a very hot temperature, add 3-4
tablespoons of olive oil, swirl around the bottom of the pan and add the
meatballs. Fry them until they are brown all over, being careful not to break
Turn the heat down, and cover with the tomato, load of ripped up fresh basil,
and a little broken up mozzarella and grated parmesan. Cook in the oven at 200c
for about 15-20 minutes, until the cheese is golden.
Tim Kemp by email.