This is one of my quick and easy meals, I try and keep the Jamie Oliver meatballs in the freezer all the time, however sometimes if I’m lazy I also buy the supermarket ones pre-made. They hold together better than mine! 😉 I’m also very lazy and buy my dressing and salad ready made. So I guess this isn’t a “cook” more of a “when I put together”. Er. does that still count?
*serves 2 (but makes a couple of batches of meatballs)*
Total Prep to Serve time 40mins (If you pre-make the Meatballs – 20 mins)
Ingredients
- 4 sprigs of fresh rosemary
- 12 Jacob’s cream crackers
- 2 heaped teaspoons Dijon mustard
- 500g good-quality minced beef, pork, or a mixture of the two
- 1 heaped tablespoon dried oregano
- 1 large egg, preferably free-range or organic
- sea salt and freshly ground black pepper
- One bag of Bistro Salad (the Beetroot is what makes it)
- 1 bottle of Sainsburys Mango & Chilli Salad Dressing
- Olive Oil
- 2 x Red Chillis Chopped
- 1 pack of pitta bread
- Balsamic Vinegar
- Parmesan
What you do – Make the Meatballs
- Pick the rosemary leaves off the woody stalks and finely chop them
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands
- Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
- Crack in the egg and add a good pinch of salt and pepper
- With clean hands scrunch and mix up well
- Divide into 4 large balls
- With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
- Drizzle them with olive oil and jiggle them about so they all get coated
- Put them on a plate, cover and place in the fridge until needed
What you do next
- Heat some olive oil in a large frying pan
- Add the chopped chillis and fry for a few seconds
- Add the meatballs and cook for about 20 mins
- In the meantime place the salad on the plates, toast the pitta bread in the toaster, and add olive oil and balsamic vinegar to a small bowl. Once the pitta is toasted chop into strips and place next to the oil.
- Once they’re cooked place the meatballs and a few of the chillis on top of the salad, drizzle with the dressing and grate shards of Parmesan on top.
TA-DAH.
