Login
Create Account
Jamie Oliver's Big British Meatballs
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Big meatballs made with sweet onions, stuffed with artisanal cheddar cheese and served with tasty onion and ale gravy.
-
Main Ingredient
ground chuck steak
-
Category: Beef
-
Cuisine: British
-
Prep Time: 30 min(s)
-
Cook Time: 90 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: vastrother@aol.com
-
Posted On: Mar 03, 2017
Number of Servings:
Ingredients:
- 2 - large onions
- 2 sprigs - of fresh rosemary
- - Olive oil
- 2 tablespoons - Worcestershire sauce
- 1 pounds - ground pork
- 1 pounds - ground chuck steak
- 1 - handful of bread crumbs
- 3 ounces - good-quality sharp Cheddar cheese
- 7 ounces - finely ground chuck steak
- 1 - large onion
- 2 sprigs - of fresh rosemary
- 1 - beef bouillon cube
- 3/4 cups - pale ale
- 2 tablespoons - (heaping) all-purpose flour
- 1 tablespoons - black currant jam
- 2 teaspoons - English mustard
- 2 tablespoons - malt vinegar
Directions:
For the meatballs, peel the onions, pick the rosemary leaves, then finely chop them together (or blitz in a food processor) and put into a large frying pan on medium heat with a lug of oil, the Worcestershire sauce, and a good splash or two of water.
Cook for around 20 minutes, or until the liquid has disappeared and the onions are sweet and lightly caramelized, stirring occasionally. Season to taste, leave aside to cool, then put into a bowl with the ground meat and bread crumbs. Using clean hands, mix it all together beautifully, scrunching for a minute to create a delicious texture.
Divide into 16 equal sized balls, then wash your hands and cut the cheese into 16 cubes. Poke and push a piece of cheese into the center of each ball, then gently roll into perfect balls. Repeat until they’re all done and place in the fridge.
For the gravy, put the ground meat into a large saucepan with a little oil and cook until golden, stirring regularly. Meanwhile, peel the onion and finely chop with rosemary leaves, then add the ground meat and cook for another 5 minutes, or until lightly golden.
Crumble the bouillon cube, then pour in the ale. Cook away until nice and dark, then stir in the flour, jam, mustard, vinegar, and 3 cups of water. Simmer for around 30 minutes, or until rich and thick, then season to perfection.
Preheat the oven to full whack (475 degrees Fahrenheit) and preheat a high-sided roasting pan.
When you’re ready to go, drizzle the preheated pan with oil and add the balls, leaving nice gaps between them. Blast at the top of the oven for around 15 minutes, or until golden. Remove the pan, pour the gravy over the balls, and pop them back into the oven for about 5 more minutes, to get everything cooked into each other – sometimes I even baste the balls with a little gravy to give them a lovely shine.
Serve on mashed potatoes or smashed root veggie, with some lovely seasonal greens on the side.
Comments