Jamie Oliver Madras Meatballs is made with lean lamb mince, lentils, Madras curry paste, fresh red chillies, basmati rice, frozen spinach, mango chutney, and natural yogurt. This flavorful and easy spicy Madras Meatballs recipe creates a delicious dinner that takes about 1 hour and can serve up to 6 people.
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🤎 Why You’ll Love This Madras Meatballs Recipe:
- One-Pan Wonder: Everything cooks in one pan, making cleanup a breeze.
- Flavor Explosion: The combination of Madras curry paste and fresh ingredients creates a delicious and aromatic dish.
- Versatile Ingredients: You can easily swap lamb mince for beef or go vegetarian with veggie mince.
- Perfect for Leftovers: This recipe makes 6 servings, ideal for feeding guests or having leftovers for the next day.
- Healthy and Nutritious: Packed with protein, vegetables, and whole grains, this meal is both tasty and good for you.
🥩 Jamie Oliver Madras Meatballs Ingredients:
- 1 tablespoon olive oil
- 1 x 400g tin of lentils, drained
- 500g lean lamb mince or beef mince
- 4 tablespoons Madras curry paste
- 4 fresh red chillies
- 1 mug (300g) basmati rice
- 400g frozen spinach
- 6 teaspoons mango chutney
- 4 tablespoons plain natural yogurt
🧆 How To Make Jamie Oliver Madras Meatballs
- Preheat and Prepare the Tray: Preheat your oven to 200°C/400°F/gas 6. Rub a 25cm x 35cm roasting tray with 1 tablespoon of olive oil.
- Make the Meatballs: Mix the drained lentils, mince, Madras curry paste, and a pinch of sea salt and black pepper until well combined. Divide the mixture into six equal portions and shape them into large balls. Place them in the prepared tray. Prick the chillies all over and add them to the tray. Roast for 20 minutes.
- Add Rice and Spinach: Take the tray out of the oven and remove the chillies for a moment. Sprinkle the rice around the meatballs, pour in 2 mugs (600ml) of boiling water, and add the frozen spinach. Put the chillies back on top, cover the tray tightly with tin foil, and return it to the oven for another 20 minutes.
- Stir and Continue Cooking: Remove the tray from the oven, lift the foil, and use a fork to stir the spinach into the rice. Cover the tray again and cook for a final 20 minutes, or until the rice is fluffy.
- Serve: Uncover the tray and brush the top of each meatball with 1 teaspoon of mango chutney. Fluff up the rice and spinach, season with salt and pepper, and slice some of the cooked chillies to sprinkle on top, if desired. Serve hot with dollops of plain yogurt and extra mango chutney.
💭 Recipe Tips:
- Budget-Friendly: This one-pan recipe serves 6. It’s great for guests or leftover meals. Store leftovers in the fridge and reheat them well.
- Easy Swaps: Save money by using beef mince instead of lamb. Or go veggie by using veggie mince and blending it in a food processor.
- Love Your Leftovers: Use leftover curry paste on fish or chicken, or mix it with yogurt for a quick dip.
- Extra Yogurt: Top leftover yogurt with fruit and oats for breakfast or add it to soups to cool down the spice.
🍚 What To Serve With Madras Meatballs?
Madras Meatballs pairs well with naan bread, cucumber raita, roasted vegetables, and a fresh green salad. It also can be served alongside garlic naan, mango chutney, poppadoms, and a tomato cucumber salad for a delicious meal.
🎚 How To Store Leftovers Madras Meatballs?
- Refrigerate: Store the leftover Madras Meatballs in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooked meatballs and rice in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Madras Meatballs?
- In The Oven: Preheat the oven to 180°C (350°F). Place the meatballs and rice in an oven-safe dish, cover with foil, and heat for 20 minutes or until hot.
- In The Microwave: Place the meatballs and rice in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat a skillet over medium heat. Add a splash of water or broth, then add the meatballs and rice. Cover and cook, stirring occasionally, until heated through.
FAQ’S
Can I Use Fresh Spinach Instead Of Frozen Spinach?
Yes, you can use fresh spinach. Just add it at the same step as you would the frozen spinach, but keep in mind it will wilt much faster.
What Can I Use If I Don’t Have Madras Curry Paste?
If you don’t have Madras curry paste, you can use any curry paste you have on hand. Adjust the amount based on the spice level of your chosen curry paste.
How Do I Know When The Meatballs Are Fully Cooked?
The meatballs are fully cooked when they reach an internal temperature of 160°F (70°C) and are no longer pink inside. They should also be firm to the touch.
Can I Make The Meatballs Ahead Of Time?
Yes, you can prepare the meatballs ahead of time and keep them in the fridge for up to 24 hours before cooking.
What If The Rice Is Undercooked?
If the rice is still hard, add a bit more boiling water, cover with foil, and cook for another 10 minutes until it’s soft.
How Do I Keep My Meatballs From Falling Apart?
Mix the ingredients well to help them stick together. Using a food processor can help. Chill the meatballs in the fridge for 30 minutes before cooking to make them firmer.
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Jamie Oliver Madras Meatballs Nutrition Fact
- Calories: 441
- Fat: 14.2g
- Saturates: 5.8g
- Sugars: 5.7g
- Salt: 1g
- Protein: 26.5g
- Carbs: 54.4g
- Fibre: 1.6g
Jamie Oliver Madras Meatballs
Description
Jamie Oliver Madras Meatballs is made with lean lamb mince, lentils, Madras curry paste, fresh red chillies, basmati rice, frozen spinach, mango chutney, and natural yogurt. This flavorful and easy spicy Madras Meatballs recipe creates a delicious dinner that takes about 1 hour and can serve up to 6 people.
Ingredients
Instructions
- Preheat and Prepare the Tray: Preheat your oven to 200°C/400°F/gas 6. Rub a 25cm x 35cm roasting tray with 1 tablespoon of olive oil.
- Make the Meatballs: Mix the drained lentils, mince, Madras curry paste, and a pinch of sea salt and black pepper until well combined. Divide the mixture into six equal portions and shape them into large balls. Place them in the prepared tray. Prick the chillies all over and add them to the tray. Roast for 20 minutes.
- Add Rice and Spinach: Take the tray out of the oven and remove the chillies for a moment. Sprinkle the rice around the meatballs, pour in 2 mugs (600ml) of boiling water, and add the frozen spinach. Put the chillies back on top, cover the tray tightly with tin foil, and return it to the oven for another 20 minutes.
- Stir and Continue Cooking: Remove the tray from the oven, lift the foil, and use a fork to stir the spinach into the rice. Cover the tray again and cook for a final 20 minutes, or until the rice is fluffy.
- Serve: Uncover the tray and brush the top of each meatball with 1 teaspoon of mango chutney. Fluff up the rice and spinach, season with salt and pepper, and slice some of the cooked chillies to sprinkle on top, if desired. Serve hot with dollops of plain yogurt and extra mango chutney.
Notes
- Budget-Friendly: This one-pan recipe serves 6. It’s great for guests or leftover meals. Store leftovers in the fridge and reheat them well.
- Easy Swaps: Save money by using beef mince instead of lamb. Or go veggie by using veggie mince and blending it in a food processor.
- Love Your Leftovers: Use leftover curry paste on fish or chicken, or mix it with yogurt for a quick dip.
- Extra Yogurt: Top leftover yogurt with fruit and oats for breakfast or add it to soups to cool down the spice.