Chilli Meatballs, Bistro Salad with a Chilli & Mango Dressing

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)


  • 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

  1.  Pick the rosemary leaves off the woody stalks and finely chop them
  2. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands 
  3. Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
  4. Crack in the egg and add a good pinch of salt and pepper 
  5. With clean hands scrunch and mix up well 
  6. Divide into 4 large balls 
  7. With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24 
  8. Drizzle them with olive oil and jiggle them about so they all get coated 
  9. Put them on a plate, cover and place in the fridge until needed

What you do next

  1. Heat some olive oil in a large frying pan
  2. Add the chopped chillis and fry for a few seconds
  3. Add the meatballs and cook for about 20 mins
  4. 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.
  5. 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.

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