Jamie Oliver's Easy Mighty Meatball Bake

Steps

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1. 1
   Using a food processor, combine lean minced beef, drained lentils, bread, black pepper, salt, and pesto. Whizz for about 20 seconds, then pulse in the minced meat until just combined.
   ▶ ≈0:22
2. 2
   Toast bell pepper in a dry pan, allowing it to blister and char for a smoky flavour.
   ▶ ≈1:40
3. 3
   Divide the mixture into four portions and roll each into three golf ball-sized meatballs. Keep your hands slightly moist while shaping to achieve a smooth finish.
   ▶ ≈2:05
4. 4
   Add olive oil to the pan with the toasted peppers and place in the meatballs. Cook until golden and crispy, shaking the pan after about a minute to mix.
   ▶ ≈2:49
5. 5
   Add canned tomatoes and crush them by hand. Rinse the tin with about three-quarters of a tin's worth of water and add to the pan, bringing to a boil.
   ▶ ≈3:17
6. 6
   Grate Parmesan cheese over the top to form a crispy crust.
   ▶ ≈3:36
7. 7
   Bake in a preheated oven at 180°C (350°F) for 20 minutes until the meatballs are cooked through and the sauce is bubbling.
   ▶ ≈3:53
8. 8
   Serve in bowls and finish with small dollops of pesto and a little extra grated Parmesan. Enjoy with crispy bread, pasta, rice, or jacket potato.
   ▶ ≈4:16