Meatballs with Tomato and Green Olive Sauce

31st May, 2010

Meatballs

2 tablespoons olive oil

1 onion, very flnely chopped

1 carrot, peeled and grated

2 cloves garlic, crushed

1 tablespoon finely chopped fresh rosemary

1/2 cup fresh white bread crumbs

1/2 teaspoon each ground cinnamon and cumin

1/4 teaspoon grated fresh nutmeg

3 tablespoons milk

1 egg lightly beaten

400 grams beef mince

400 grams pork mince

1/4 cup chopped stuffed green olives

1/4 cup chopped mint

sea salt and freshly ground pepper

Sauce

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic

1/2 cup sherry or red wine

1 x 400 gram tin crushed Italian tomatoes

pinch chilli flakes

1 cup green olive, 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. Loosely loom into wallnut-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 meatball until golden on all sides.

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 minules. Pour over the meatballs and add the olives. Simmer gently for 10 minUles or until the mealballs 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.

Serves 4-6

To buy the ingredients for this recipe click here: http://mercatus.com.au/produce/Shopping+Baskets/+Recipes

As featured in Dish magazine Oct-Nov 2008. www.dish.co.nz