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

Ingredient Substitutions

• Instead of Lean Minced Beef: Minced Turkey, Minced Pork
• Instead of Canned Lentils: Cooked Green Lentils, Canned Chickpeas
• Instead of Black Pepper: White Pepper
• Instead of Salt: Kosher Salt
• Instead of Wholemeal Bread: White Bread, Gluten‑Free Bread
• Instead of Pesto: Basil Pesto, Sun‑dried Tomato Pesto
• Instead of Olive Oil: Vegetable Oil
• Instead of Red Bell Pepper: Yellow or Orange Sweet Pepper
• Instead of Plum Tomatoes: Canned Crushed Tomatoes
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Food Processor
• Mixing Bowl
• Knife
• Cutting Board
• Frying Pan
• Baking Sheet
• Parchment Paper
• Grater
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Properly blend the meat and lentil mixture without over‑processing.
• Shape uniformly sized meatballs for even cooking.
• Achieve a golden crust on the meatballs before baking.

Chef Tips from the Video

• For extra flavour, add a pinch of smoked paprika to the meat mixture.
• Use a mixture of fresh and dried herbs (e.g., oregano and thyme) in the sauce for depth.
• A splash of red wine in the sauce before simmering adds richness.

Troubleshooting

Storage

Refrigerator: Cool in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the meat mixture and keep it refrigerated for up to 24 hours before shaping.
• The tomato sauce can be made a day ahead; reheat gently before assembling.
• Unbaked meatballs freeze well; bake from frozen by adding 5 minutes to the bake time.

Frequently Asked Questions