I have a secret (obsession): It’s tall, handsome, and it’s the secret ingredient to make a dish which will bring you to your knees. Any guesses? Why yes…yes it is Mr.Jamie Oliver. I love this man. His food revolution, the fact that all of his recipes include some delicious herb and he does happen to have that British accent that we all love and adore…. aha okay Moving On!
So in case you haven’t yet checked it out, Jamie’s website is great for those dinner favorites. There are so many different varieties and ways of cooking vegetables, meat or anything your heart desires. And it’s okay if, when you check out this link and then start to cook one of his wonderful creations, you picture him the whole time..it’s totally normal and secretly everyone does it (aha we just don’t admit this to anyone).
I have been craving spaghetti and meatballs lately..I mean those meatballs that melt in your mouth with the perfect amount of herbs and fresh tomato taste. Naturally, I browsed Jamie’s website. I was on a quest to find a meatball recipe that used rosemary and basil, and I wasn’t about to give up. I found a perfect one, though i added some more herbs and used whole wheat bread to make some homemade bread crumbs http://www.jamieoliver.com/recipes/pasta-recipes/meatballs-pasta. They turned out absolutely delicious and were easy to make. I don’t have a lot of experience making good homemade meat dishes, so I can assure you that anyone can make this dish.
4 Sprigs of fresh rosemary (chopped finely)
2 Sprigs of fresh thyme (chopped finely)
2 Basil leaves (finely chopped)
1/2 Tbl oregano
450 g of Fresh Free-Range Beef
2 Tsp Dijon mustard
1 Slice Whole Wheat Bread (finely chopped in a food processor)
Sea Salt & Pepper
Slowly coat a pan with Olive oil. Adjust the heat to 3 (just below medium). When you hear that slight sizzle of oil, add your meatballs and make sure to spread them out. Within a few minutes, they should already be cooked quite well on one side. Continue to flip them over, cooking all the outer edges. Continue to flip every minute or so for about 8 minutes, until the outside is golden brown. I poked a knife through the centre of each meatball at this point and allowed them to cook for about another minute, ensuring there were no raw bits left in the centre.
Remove from the heat and add directly to your spaghetti sauce! I don’t know about anyone else but I always get this horrible, puff out my stomach feeling after indulging in such delicious pasta. So, I have come up with a wonderful creation! On a large plate, you put half the pasta noodles you would usually put, and then on top of that you put some fried up kale. You add your main pasta sauce with the meatballs and voila.
Grab your wine, and slowly sip your way through the rest of your night.