Meatball kebabs

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Lentils, sweet peppers & smoked paprika

“Bigging up frozen spinach and store-cupboard ingredients, these flavour-packed kebabs feel like a proper treat, but they won’t blow the budget. Use this as a principle recipe – mixing up the flavours as you see fit. Check out my Easy Swaps for inspiration. ”

Nutrition per serving

Calories 453 23%
Fat 9g 13%
Saturates 2.5g 13%
Sugars 11.1g 12%
Salt 0.7g 12%
Protein 26.5g 53%
Carbs 70.3g 27%
Fibre 4.4g -

Of an adult's reference intake

Recipe From

£1 Wonders

By Jamie Oliver

Tap For Method

Ingredients

100 g stale sliced white bread
250 g pork mince
2 red onions
2 mixed-colour peppers
olive oil
1 x 400g tin of green lentils
100 g long grain rice
200 g frozen spinach
1 heaped teaspoon smoked paprika , plus extra to serve
4 tablespoons natural yoghurt

£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

Place 4 wooden skewers into a tray of cold water to soak.
Put the bread in a shallow bowl and sprinkle with 2 tablespoons of water. Leave to soak for a couple of minutes, then squeeze out any excess water. Use clean hands to scrunch the minced pork with the bread and a pinch of sea salt and black pepper. Divide into 16 pieces, then wet your hands and roll into balls.
Peel and quarter the onions, then click apart into petals. Deseed the peppers and tear or chop into 3cm chunks.
Cut the skewers down to size, so they fit snugly in your pan. Take pride in evenly threading the onion, pepper and meatballs onto each skewer (finely chopping any veg offcuts), then rub the kebabs with 1 teaspoon of olive oil.
Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium-high heat, tip in the finely chopped veg, along with the lentils, 1 tin’s worth of water and the rice (100g). Cover and cook for 8 minutes, then stir in the spinach, cover, and cook for a further 5 minutes, or until the rice is cooked.
Meanwhile, place the kebabs in your largest non-stick frying pan on a medium-high heat and cook for 12 minutes, or until golden and cooked through, sprinkling with most of the smoked paprika when there’s 2 minutes to go.
Divide the lentils and rice between plates and top with the kebabs. Dollop over the yoghurt, add an extra pinch of smoked paprika and drizzle over a little paprika oil from the pan, to serve.

Tips

LOVE YOUR LEFTOVERS
If you’ve bought a 500g pack of pork mince, use the rest in these delicious .

FLAVOUR BOOST
Add a small grating of lemon zest or a pinch of dried spices or herbs to the meatball mixture to take them to the next level.

EASY SWAPS
— Mix up the mince – lamb or beef would work well. You could thread a few rashers of smoky bacon onto the kebabs, if you like.
— Swap in whatever veg you’ve already got in the fridge – whole cherry tomatoes, slices of courgette or halved mushrooms would be delicious here.

HELPFUL HINT
Roast the skewers on the middle shelf of the oven for 30 minutes, turning the skewers halfway. (At this point, you can serve up as is, or you can switch to a high grill for another few minutes if you like your skewers more gnarly.)

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Recipe From

£1 Wonders

By Jamie Oliver

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Meatball kebabs | Jamie Oliver recipes (2024)

FAQs

How to make Italian meatballs Jamie Oliver? ›

directions

Preheat oven to 425°F.
In a large bown, mix together beef and pork.
In a food processor, process the bread into crumbs, add to meat mixture.
Add seasonings and egg, mix well.
With wet hands roll mixture into balls.
Warm a large saute pan over med. ...
Add 3-4 tablespoons oil to the pan.

More items...

Read The Full Story ›

What makes the perfect kebab? ›

Rich marinade.

The marinade is what makes sure that the meat is flavorful through and through. The marinade makes sure that when you bite into the juicy kebab meat, you don't get charred bits of meat but you get smoky bits of meat oozing in flavor.

What's the difference between Italian style meatballs and regular meatballs? ›

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

Explore More ›

Is it better to use milk or water in meatballs? ›

Milk Provides More Than Moisture

Not only does added fat provide loads of immeasurable flavor, but meatballs made with a little extra fat are also sure to stay nice and moist throughout the cooking process.

Read On ›

What are the ingredients in cooked perfect Italian style meatballs? ›

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

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Is it better to fry or bake Italian meatballs? ›

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

Show Me More ›

Should you cook meatballs before putting in sauce? ›

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

Find Out More ›