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You know I love Jamie Oliver's cooking, and I love cookbooks too, so the combination is easy: I love Jamie Oliver's cookbooks !! I am lucky that my friends and loved ones know it, so when it is my birthday they have it easy lol
Today I wanted to show you this super recipe from the Confort Food book. They are some huge meatballs, super juicy and extra delicious, stuffed with cheddar cheese. Incredible! It is true that it is an elaborate recipe, but it is well worth it because we can freeze them and go pulling them when we need it.
We have accompanied them with homemade mashed potatoes, that we love to prepare it like this at home. But of course, you can accompany them with rice, French fries or your favorite companion.
British Super Meatballs (from Jamie Oliver)
Super meatballs made in the British style, extra juicy and very tasty, with a heart filled with cheddar cheese. An upmarket main course.
- Irene Arcas
- Kitchen: British
- Recipe type: meat
- Calories: 375
- Rations: 6
- Total time:
Ingredients
For the meatballs:
- 1 large onion, quartered
- 50 g of water
- 2 sprigs of fresh rosemary
- 2 tablespoons Worcestershire sauce or Perrins
- 500 g minced pork
- 500 g minced beef
- 2 tablespoons of breadcrumbs
- 100 g of mature cheddar cheese cut into 16 cubes
- 50 g olive oil
For la salsa:
- 50 g olive oil
- 150 g minced meat (pork or beef)
- 1 onion, quartered
- 2 sprigs of fresh rosemary
- 1 chicken or beef stock cube
- 330 ml of beer (one can)
- 250 g of water
- 2 heaping tablespoons flour
- 2 teaspoons mustard
- 2 tablespoons of jam
- 2 tablespoons perrins sauce or similar
Preparation
We put the onion and oil in the glass and crush 5 seconds, speed 6. We lower the remains of the lid and walls and add the water, the rosemary, the Worcerstershire sauce. We program 15 minutes, 100º spoon speed. Remove and let it warm for a few minutes.
In a large bowl we put the two meats and add the onion and the breadcrumbs.
We form 16 super meatballs and we place a small block of cheese in each of them so that the cheese remains inside and the meatball is well closed and rounded on the outside. We put the meatballs on a baking tray.
We put the oil and the onion in the glass. We chop 5 seconds, speed 6. We add the meat and cook 15 minutes, temperature 120º. spoon speed.
Add the crumbled bouillon cube and the beer can. We program 5 minutes, varoma temperature, spoon speed, without beaker (to evaporate the alcohol).
We add the flour, the mustard, the jam, the perrins sauce, We program 10 seconds, speed 6.
We add about 250 g of water. We cook 30 minutes, temperature 100º, spoon speed. Rectify the salt and grind at high speed (8 or 10) if we want the finest sauce for about 30 seconds. We booked.
Preheat the oven to 200º and cook the meatballs for 10 minutes. Add the sauce and cook for 10-15 more minutes.
Notes
Serve with mashed potatoes, rice or French fries.
What jam do we put?
Hi Maribel, I specifically put blueberries on it, but strawberry, raspberry, peach, whatever you have in the fridge is worth it!
Good morning, Irene.
They come out 16 meatballs of 150 gr. meat or is it a mistake ???
Thank you very much for your recipes. They are great.
Hi Hugo, if you look at the ingredients there are two sections, meatballs and sauce. The 150 g of meat are for the sauce 😉 the meatballs have 1 kg of meat. Thank you for following us and for writing us !! You know where we are if you have any questions. All the best!
Today I have prepared the super meatloaf and I can only say, thank you very much for sharing the recipe, it has been a success, they are delicious. Many thanks.
Oleeeee Valentina thank you very much !! It is an elaborate recipe… but it is well worth it. Thank you so much for writing us !! 🙂