Ingredients
- 1 lb grnd pork
- 1 lb grnd beef
- 1/2 tsp cumin seeds, toasted and pounded with a healthy pinch of salt
- 1 tsp coriander seeds, toasted and pounded
- 2 x small dry red chillies, pounded
- 2 Tbsp. dry oregano
- 1 Tbsp. finely minced fresh rosemary
- 1 x egg
- 2 handf bread
- 1 x salt and freshly grnd black pepper
- 4 Tbsp. extra virgin olive oil
- 1 x onion, finely minced
- 1 x clove of garlic
- 1 Tbsp. extra virgin olive oil
- 2 x 14 ounce tinned tomatoes
- 1 pch dry oregano
- 2 x handful fresh basil, picked and torn
- 2 ounce Mozzarella cheese, broken up or possibly 3 boccacini
- 2 ounce Parmesan cheese, grated
- 1 lb Spaghetti pasta, cooked and liquid removed
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Spaghetti And Meatballs A La Jamie Oliver
Servings: 6
Directions
- If your meat is not already chopped, whizz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the bread into breadcrumbs. Add in the breadcrumbs, dry oregano, cumin, coriander, chilli, rosemary and egg yolk to the chopped meat and season with a good healthy pinch of salt and a good twist of black pepper. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want. (These can be cooked straight away or possibly put on greaseproof paper, covered with clingfilm and refrigerated for up to a day.)
- Preheat a thick-bottomed frying pan to a very warm temperature, add in 3-4 Tbsp. of extra virgin olive oil, swirl around the bottom of the pan and add in your meatballs. Fry them till they are brown all over, being careful not to break them up but just moving the pan around so which all sides of the meatballs get nicely coloured.
- For the tomato sauce and spaghetti::Meanwhile to make your tomato sauce fry the onion and garlic in a little oil add in the tomatoes, rip in the Basil leaves, season and gently simmer for a few min. Turn the heat down and pour over the meatballs with the mozzarella broken up and grated Parmesan, then drizzle with extra virgin olive oil. Cook in the oven at 200 C/400 F/gas 6 for about 15-20 min, till the cheese is golden brown. Serve with the cooked and liquid removed Spaghetti.
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