Jamie Oliver Madras Meatballs

Some dinners just hit differently. Jamie Oliver Madras Meatballs does that. The smell of curry paste curling through the kitchen, lamb sizzling quietly as it browns… it gets in your head. Not just a meal — more like an event. I made this on one of those aimless midweek nights when you want something warm, something loud on the tongue. It delivered. In every way. (inspired by Jamie Oliver)

Ingredients Needed

Meatballs and Base:

• 1 tablespoon olive oil
• 1 tin (400g) lentils, drained — nothing fancy
• 500g lean lamb mince or swap it out for beef if you want
• 4 big spoonfuls of Madras curry paste
• 4 red chillies — fresh, bold, unforgiving

Rice & Green Stuff:

• 1 mug (300g) of basmati rice
• 400g frozen spinach — don’t defrost, just trust it

Finishing Bits:

• 6 teaspoons mango chutney
• 4 tablespoons plain yogurt — the tangy kind

How To Make Jamie Oliver Madras Meatballs

1. Get Your Tray Ready: Preheat your oven to 200 degrees Celsius. That’s 400 in Fahrenheit if you’re across the pond. Rub a roasting tray (mine’s 25x35cm but whatever fits) with a good glug of olive oil. Not too fussy. Just enough to make things slip around.
2. Mix and Shape the Meatballs: Lentils go in a bowl. In with the lamb. Add the curry paste — don’t be shy — plus salt and pepper. Your hands are the best tool here. Squish it all together till it sticks, till it feels like something you’d want to eat. Form six big, almost cartoonishly large meatballs. Drop them onto the tray. Prick the chillies with a knife and nestle them in among the meat.
3. First Roast: Twenty minutes in the oven. Long enough to make your kitchen smell like you live in a spice market. Take a peek — they should be taking on colour. Pull it out and pluck the chillies off for a moment.
4. Add Rice and Spinach: Scatter rice around the meatballs. Pour over 600ml of boiling water. Scatter in the spinach. It’ll look ridiculous — like a frozen mountain. Doesn’t matter. Put the chillies back on top. Wrap the whole thing tightly in foil. You’re steaming now. Back into the oven for another 20.
5. Stir and Keep Going: Lift the foil. Breathe it in. Stir the spinach through the rice with a fork — gently. It’s delicate now. Cover it again. Final 20 minutes. Try not to open the door. Let it work.
6. Finishing Touches: Pull it out. Each meatball gets a crown — a teaspoon of mango chutney brushed right on top. Fluff the rice again. Taste for seasoning. Slice one of the roasted chillies, scatter it over the top if you dare. Serve hot. Big spoonfuls. Add a dollop of yogurt. More chutney if you’re feeling bold.

Why I Love This Recipe

Made this on a night I was too tired to think but too hungry to settle. It fed me, properly. Fed my partner too, and the leftovers got even better by Friday. There’s something comforting about rice that’s cooked in meatball juices. Something a bit nostalgic about curry spice mixed with yogurt. I don’t know. It just works. And it all happens in one tray, so you’re not left cursing yourself later with ten pans to scrub.

Recipe Tips

• No lamb, Beef holds up fine. I’ve even done this with a veggie mince — it still sings.
• Scared of spice, Skip the chillies or use one. The chutney balances things.
• Want it greener, Toss in some peas or chopped kale before the final roast.
• Out of mango chutney, Apricot jam with a pinch of chili powder can fake it.
• Make the meatballs ahead, refrigerate. They actually firm up and cook better.

How To Store This Jamie Oliver Madras Meatballs

• On the Counter: Let it cool before you cover it up. Two hours max or you’re gambling.
• Fridge: Airtight container. Stays good for three days. Better on day two, actually.
• Freezer: Stick the rice and meatballs in a container. Label it — trust me, you’ll forget. Keeps for three months easy. Thaw in the fridge overnight.

Reheating:

• Oven: 180 degrees C. Cover with foil. 20 minutes.
• Microwave: A couple of minutes. Stir halfway. Don’t dry it out.
• Stovetop: Pan. Low heat. Splash of water. Stir gently till it’s hot again.

Let’s Answer a Few Questions!

Can I use fresh spinach?
Yes. Toss it in just like the frozen stuff. It’ll wilt in seconds. Almost too fast.

Don’t have Madras curry paste?
Use any curry paste. Adjust the amount. Taste and tweak. Nobody’s judging.

How do I know the meatballs are cooked?
They’ll be firm. No pink. 70 degrees C inside if you’re using a thermometer.

Can I prep these ahead of time?
Absolutely. Meatballs can hang out in the fridge for a day before baking.

Rice still crunchy?
Happens. Add more boiling water. Re-cover. Ten more minutes in the oven.

And if they fall apart?
Chill them a bit before baking. Helps them hold. Mixing really well is key.

Nutrition Facts (per serving)

• Calories: 441
• Carbs: 54.4g
• Protein: 26.5g
• Fat: 14.2g
• Sugar: 5.7g
• Fibre: 1.6g
• Sodium: 1g

Try More Recipes:

• Jamie Oliver Meatball Kebabs
• Jamie Oliver Chicken Fricassee
• Jamie Oliver Chicken Provencal Recipe