Jamie Olivers Swedish Meatballs Recipes

Steps:

• Set aside a few of the herbs, then put the rest into a large bowl with the pork, beef, egg, milk, breadcrumbs and allspice. Add a good pinch of salt and pepper, then get your clean hands in there and scrunch and mix it well.
• Divide the mixture in half, then pat and roll each half into a sausage shape. Cut each one into 15 equal pieces, then wet your hands and roll 30 little balls. Keep wetting your hands as you go so you get nice round elegant meatballs. Put them on a large oiled tray, then cover with clingfilm and pop into the fridge for 1 hour to firm up.
• When you're ready to cook, put your largest pan on a medium heat and add a glug of olive oil. Once hot, add the meatballs and fry gently for 10 to 15 minutes, tossing occasionally, until they are golden brown.
• Transfer the meatballs to a large plate. Spoon away any excess fat from the pan, then add the lemon juice, a splash of stock, the flour, the cream, a heaped tablespoon of lingon berry or berry jam and a good pinch of salt and pepper. Bring to the boil, then turn the heat down and reduce until you have a nice consistency that will cling to the meatballs. Taste it, then season with a pinch of salt and pepper. Return the meatballs to the pan and move them around so they get coated in the sauce.
• Serve your meatballs - eight per person is about right - drizzled with any lovely sauce left in the pan and with a few spoonfuls of warmed-up jam on top.

Steps:

• If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, chile, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.)
• Preheat the oven to 400 degrees F (200 degrees C/gas 6).
• Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored.
• Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti.

Steps:

• In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside.
• In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls.
• In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot.

Steps:

• Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
• Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
• To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
• Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
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Steps:

• Mix together ground beef and ground pork. Add salt, pepper and dill stocks. Divide into 16 and make meatballs. In hot pan, add 1 tbsp olive oil. Cook meatballs, turning occasionally until done - 10-15 min. Add caraway seeds; toasting. Add lingonberry and heavy cream. Turn down heat and simmer for 5 minutes. To serve, top with yogurt or sour cream. ** serve with celeriac and rice In dutch oven, heat 1 tbsp olive oil. Add celeriac. Add salt, pepper and thyme and a little bit of water. Cover; simmer on low for 15 minutes or until tender. Add fresh spinach. Cook for a few minutes. In separate pan, cook rice. When rice and celeriac are done, mix the two together.