Meatballs with Tomato and Green Olive Sauce
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
Meatballs
2 tablespoons olive oil
1 onion, very finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary
½ cup fresh white bread crumbs
½ teaspoon each ground cinnamon and cumin
¼ teaspoon grated fresh nutmeg
3 tablespoons milk
1 egg, lightly beaten
400 grams beef mince
400 grams pork mince
¼ cup finely chopped stuffed green olives
¼ cup chopped mint
sea salt and freshly ground pepper
Sauce
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic
½ cup sherry or red wine
1 x 400 gram tin crushed Italian tomatoes
pinch chilli flakes
1 cup green olives
2 tablespoons chopped flat-leaf parsley
METHOD
Meatballs: Heat the olive oil in a sauté pan and cook the onion, carrot, garlic and rosemary until the onion is very tender. Scrape onto a plate and cool. Put the breadcrumbs, spices, milk and egg in a large bowl and combine. Add the mince, olives, cooled vegetables and mint. Season generously and combine well. Hands are good for this. Loosely form into walnut-sized balls. Leave the edges
a little ‘raggy’ so the sauce can cling.
Heat a little olive oil in a large sauté pan and cook the meatballs until golden on all sides. They should still be raw in the centre.
Sauce: Heat the oil in a saucepan and cook the onion and garlic until tender. Increase the heat, add the sherry or wine and let it bubble up. Add the tomatoes and chilli flakes and bring to the boil. Simmer for 5 minutes. Pour over the meatballs and add the olives. Simmer gently for 10 minutes or until the meatballs are cooked through.
To serve: Stir in the flat-leaf parsley and serve over cooked rice or creamy mashed potatoes or with slices of chargrilled bread.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.