Jamie Oliver’s Meatball Recipe, BVG Style

I’ve been using this meatball recipe regularly for years, tweaking it here and there depending on what I had on hand. They always turn out delicious. I’d recommend cooking up a double batch and freezing the extra for busy nights. For a super quick dinner: cook up some pasta, pour on a jar of sauce, grate some Parmesan and enjoy!


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  • 12 Jacob's cream crackers

  • 2 heaped teaspoons mustard of your choice

  • 1 lb ground meat of your choice. (We recommend Rural Roots from Margaree!)

  • 1 heaped tablespoon Italian herb blend

  • 1 large egg

  • Salt & pepper

  • Olive oil ​


  1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.

  2. Add to the bowl mustard, ground meat and herbs.

  3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.

  4. With clean hands, scrunch and mix everything up well.

  5. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.

  6. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat. You can cover and place in the fridge for a bit to help to firm them up if needed.

  7. Heat 1 tablespoon of oil in a large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly to check if they’re cooked. Cut one open – there should be no sign of pink.

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