How To Cook 10 Delicious Food Recipes & Ideas By Jamie Oliver

Ingredients

• 250 g Lean Minced Beef (look for 5% fat or less)
• 1 tin Canned Lentils (drained and rinsed, about 400 g)
• to taste Black Pepper (freshly ground for best flavor)
• to taste Salt (sea salt preferred)
• 75 g Wholemeal Bread (about two slices, crust removed)
• 1 tsp Pesto (store‑bought or homemade)
• 2 tbsp Olive Oil (extra‑virgin, for pan‑frying)
• 1 Red Bell Pepper (whole, for charring)
• 5 Plum Tomatoes (medium, hand‑broken)
• 30 g Parmesan Cheese (freshly grated)

Instructions

1. Blend the meat mixture

   Place the lean minced beef, drained lentils, a pinch of salt, a good grind of black pepper, the wholemeal bread pieces and 1 tsp pesto into the food processor. Pulse for about 20 seconds until everything is combined but still slightly textured.

   Time: PT5M

2. Shape the meatballs

   Wet your hands with a little water, divide the mixture into 12 equal portions (about the size of a golf ball) and roll each into a smooth ball.

   Time: PT5M

3. Char the pepper

   Heat a dry skillet over medium‑high heat. Place the whole red pepper in the pan, press it with a thumb to burst the skin, and let it blister and blacken on all sides. Remove and set aside.

   Time: PT5M

4. Brown the meatballs

   Add 2 tbsp olive oil to the same skillet, then add the charred pepper pieces and the meatballs. Cook, turning occasionally, until all sides are golden‑brown, about 7 minutes.

   Time: PT7M

5. Make the tomato sauce

   In the pan, add the hand‑broken plum tomatoes and about 3/4 of a tin of water (use the emptied tin to measure). Bring to a gentle boil, then reduce to a simmer for 3 minutes. Grate half of the Parmesan over the sauce.

   Time: PT5M

6. Pre‑heat the oven

   While the sauce simmers, pre‑heat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

7. Assemble and bake

   Line a baking sheet with parchment. Transfer the browned meatballs and tomato sauce onto the sheet, spreading evenly. Sprinkle the remaining Parmesan on top. Bake for 20 minutes, or until the meatballs are cooked through and the sauce is bubbling.

   Time: PT20M

   Temperature: 180°C

8. Finish and serve

   Remove from the oven, dollop a few extra teaspoons of pesto over the hot meatballs and finish with a final sprinkle of grated Parmesan. Serve with crusty bread, rice, or pasta.

   Time: PT3M

Nutrition Facts

Calories

280

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g