Meatballs two ways

Whether you like your meatballs with spaghetti and tomato sauce, or mashed potato and gravy, these meaty morsels are for you.

They’re a Jamie Oliver special – crackers at the ready. Mix 6 crushed crackers, 500g of beef mince, an egg, a tsp of dijon mustard, a tbsp of dried oregano and a few chopped sprigs of rosemary.


Squidge it all together with your fingers and then separate your mixture into four, then each four into three and then into two. you should now have 24, roughly equal meatballs.


Fry for about 10 minutes, till cooked through. Don’t turn them too often while cooking, you want each side to get nicely brown.

What you do next depends what sort of meatball mood you’re in. For spaghetti and meatballs, make a basic tomato sauce. Mine consisted of two chopped cloves of garlic and half a chopped chilli, fried gently without browning, a pinch of oregano sprinkled in and a tin of chopped tomatoes, along with a pinch of sugar. Bring to the boil and then throw in the meatballs to heat through (twelve to serve two people; double the sauce recipe and add all of them to serve four). Let the sauce bubble away while you cook some spaghetti. Drain the spaghetti and serve with meatballs and sauce and slurp to your heart’s content.

For meatballs and gravy, weeeelll I use Bisto. Hey, it’s one up from meatballs in a can. Mix four teaspoons of Bisto, and three quarters of a pint of boiling water in a wide pan. Pop your meatballs in to heat through and simmer a while so the gravy thickens up. Since it’s summer we served this with new potatoes and peas fresh from the garden.


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