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Jamie Oliver’s 15-Minute Meatballs

Jamie Oliver's 15-Minute Meatballs recipe
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Tender, juicy meatballs simmered in a rich, herb-infused tomato sauce, ready in just 15 minutes. Packed with flavors of garlic, Parmesan, and fresh parsley, this dish is perfect for a quick and satisfying weeknight dinner. Serve over pasta or with crusty bread to soak up every bit of the savory sauce.

Ingredients

Scale
  • 1 lb ground beef (85% lean)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup Parmesan cheese, finely grated
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes (optional)
  • Cooked pasta or crusty bread, for serving
  • Fresh basil leaves, for garnish

Instructions

  1. Prep all ingredients: Finely dice the onion, mince the garlic, chop the parsley, and grate the Parmesan cheese. Having everything ready ensures a smooth cooking process for this quick meal, as mise en place prevents delays during active cooking.
  2. Make the meatball mixture: In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, grated Parmesan, chopped parsley, minced garlic, 1/2 teaspoon kosher salt, and black pepper. Use your hands to gently mix until just combined; overmixing can make the meatballs tough by developing too much protein structure, resulting in a dense texture.
  3. Form the meatballs: With damp hands, roll the mixture into 1-inch balls, about 20-24 meatballs. Damp hands prevent the mixture from sticking and help form uniform balls for even cooking, ensuring they brown consistently without falling apart.
  4. Brown the meatballs: Heat a large skillet or frying pan over medium-high heat and add the olive oil. Once the oil shimmers and moves fluidly, carefully add the meatballs in a single layer, leaving space between them. Cook for 2-3 minutes per side until golden brown on all sides; work in batches if needed to avoid overcrowding, which steams instead of sears the meatballs.
  5. Remove meatballs: Using a slotted spoon, transfer the browned meatballs to a plate and set aside. They will finish cooking in the sauce later, so it’s okay if they’re not fully cooked through at this stage to prevent overcooking and drying out.
  6. Sauté the aromatics: In the same skillet, reduce the heat to medium. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it, as burnt garlic can turn bitter and ruin the sauce.
  7. Build the sauce: Pour in the crushed tomatoes, then add the dried oregano, 1/2 teaspoon kosher salt, and red pepper flakes if using. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor, which adds depth and richness to the sauce.
  8. Simmer the sauce: Bring the sauce to a gentle simmer over medium heat. Let it cook for 5 minutes, stirring occasionally, until slightly thickened and the flavors meld together; you should see small bubbles and smell the herbs releasing their aromas.
  9. Return meatballs to sauce: Gently place the browned meatballs back into the skillet, nestling them into the sauce. Spoon some sauce over the top to coat them evenly, ensuring they heat through and absorb the flavors without breaking apart.
  10. Finish cooking: Cover the skillet and let the meatballs simmer in the sauce for 5-7 minutes over medium-low heat, until they are cooked through and reach an internal temperature of 165°F / 74°C. Check one meatball with a meat thermometer inserted into the center to ensure doneness and food safety.
  11. Prepare serving base: While the meatballs are finishing, cook pasta according to package directions or warm some crusty bread. This can be done simultaneously to save time, aiming for everything to be ready together for a seamless meal presentation.
  12. Serve and garnish: Spoon the meatballs and sauce over cooked pasta or alongside bread. Garnish with fresh basil leaves for a burst of freshness and color, adding a final touch of brightness to balance the rich, savory flavors.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze meatballs and sauce separately in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium heat until warmed through, stirring occasionally, or in the microwave at 50% power for 2-3 minutes, stirring halfway. For a baked alternative, place formed meatballs on a parchment-lined baking sheet and bake at 400°F / 204°C for 15-20 minutes until internal temperature reaches 165°F / 74°C, then add to the simmering sauce.

Nutrition

Keywords: jamie oliver meatballs, 15 minute meals, quick Italian meatballs, easy tomato sauce meatballs, weeknight dinner recipe, family meal, stovetop meatballs, homemade meatballs, fast pasta topping, Italian cuisine, quick dinner, ground beef recipe

Find it online: https://britishrecipes.uk/5-minute-meatballs/