Jamie's Mighty Meatball Bake | Jamie Oliver

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds umami.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier, whole grain option.

Italian seasoning

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without additives.

Use a food processor to combine 250 grams of lean minced beef and 1 tin of drained lentils.

Season the mixture with black pepper and salt.

Add 75 grams of wholemeal bread and 1 teaspoon of pesto to the mixture.

Pulse the mixture for about 20 seconds until well combined.

Shape the mixture into meatballs about the size of a golf ball, using a little water on your hands for a smooth finish.

Blister some bell peppers in a dry pan, tearing them up to avoid waste.

Add olive oil to the pan with the blistered peppers and place the meatballs in the pan.

Cook the meatballs until they are golden and crispy, shaking the pan occasionally.

Break up a can of plum tomatoes by hand and add to the pan with the meatballs.

Use the empty tomato tin to add about 3/4 full of water to the pan and bring to a boil.

Grate Parmesan cheese over the top of the mixture in the pan.

Preheat the oven to 180°C (350°F) and bake for 20 minutes.

Serve with dollops of pesto and extra Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens