Our kids love spaghetti and meatballs.  I have never been a big pasta person, but I do like this, just without the noodles.  I remember I used to walk miles to the butcher when 1 was a baby, then walk back home and prepare this.  The memories of it all are fond.  Now, two more children later, I am not walking to that particular butcher anymore, for it would take a lot longer than a long time.  These meatballs are Jamie Oliver’s. They are tasty- cheesey goodness, with a fine hit of basil, which makes them so great!


(From Jamie Oliver)

2 lbs ground meat
2 slices of bread
1 onion, finely chopped
1 clove garlic, minced
2 level tablespoons dried oregano
1/2 tsp cumin seed, pounded
1/2 small dried red chilli, pounded
1 level tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
1 egg yolk
salt and freshly ground pepper
1/4 cup olive oil
1 jar of favorite tomato sauce
2 handfuls of fresh basil, torn
2 oz mozzarella cheese, broken up
2 oz Parmesan cheese, grated

How To Play:
Use a food processor to turn the slices of bread into bread crumbs.  Add the bread crumbs, dried oregano, cumin, chilli, rosemary and egg yolk to the meat and season with 2 level teaspoons of salt and a good twist of pepper.  Add onion, garlic, and Dijon mustard.  Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want.  Heat a thick-bottomed casserole over high heat, add 3-4 tablespoons of olive oil, swirl around the bottom of the pan and add your meatballs.  Fry them until they are browned all over, being careful not to break them up but just moving them the pan around so that all sides of the meatballs get nicely colored.  Turn heat down and cover with tomato sauce, loads of torn fresh basil and a little mozzarella and grated Parmesan cheese.  Cook in the oven at 400 degrees for about 15-20 minutes, until the cheese is golden.  Serve with garlic bread, Caesar salad, and noodles.