Jamie Oliver

Sicilian Meatballs Al Forno

Sicilian Meatballs Al Forno

Serves 6
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    841
    42%
  • Fat
    33.3g
    48%
  • Saturates
    9.8g
    49%
  • Protein
    41.5g
    92%
  • Carbs
    89.7g
    35%
  • Sugars
    16g
    18%

Of an adult's reference intake

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Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 50 g raisins
  • 3 tablespoons balsamic vinegar
  • 500 g lamb neck fillet and/or offcuts
  • 50 g sun-dried tomatoes
  • ½ a bunch of fresh flat-leaf parsley
  • 100 g fresh breadcrumbs
  • 50 g pine nuts
  • 1 lemon
  • 1 teaspoon dried oregano
  • 50 g Parmesan cheese
  • olive oil
  • 120 g buffalo mozzarella
  • 500 g dried spaghetti
  • extra virgin olive oil
  • ARRABBIATA SAUCE
  • 1 small red onion
  • 2 cloves of garlic
  • 2 anchovy fillets , from sustainable sources
  • 1 fresh red chilli
  • 1 small dried chilli
  • 2 x 400 g tins of chopped tomatoes
  • 1 pinch of ground cinnamon
  • red wine vinegar
  • 1 teaspoon sugar , optional
  • ½ a bunch of fresh basil
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Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Soak the raisins in the balsamic vinegar for 5 minutes.
  3. Mince the lamb in a food processor, then place into a large bowl. Roughly chop and add the sun-dried tomatoes, then pick, finely chop and add most of the parsley leaves.
  4. Add the breadcrumbs, pine nuts, lemon zest, soaked raisins and their juice, and oregano. Finely grate in half the Parmesan. Season, then mix together well.
  5. With wet hands, roll and pat the mixture into 24 meatballs (the size of golf balls).
  6. Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside.
  7. For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed and finely chop the fresh chilli.
  8. Heat a good lug of olive oil in a pan on a medium heat. Add the onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli, and gently fry for a few minutes, until soft.
  9. Mix in the chopped tomatoes and cinnamon and simmer for about 20 minutes, or until reduced, stirring every so often.
  10. Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves.
  11. Spoon the sauce into an ovenproof dish (25-30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top.
  12. Bake in the oven for 15 to 20 minutes, or until golden and bubbling.
  13. Meanwhile, cook the spaghetti according to the packet instructions, then drain and toss with some extra virgin olive oil and the rest of the parsley. Serve the meatballs with the pasta – perfect with a nice crisp salad.

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Nutrition per serving
  • Calories
    841
    42%
  • Fat
    33.3g
    48%
  • Saturates
    9.8g
    49%
  • Protein
    41.5g
    92%
  • Carbs
    89.7g
    35%
  • Sugars
    16g
    18%

Of an adult's reference intake


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