Meatballs With Tomato And Green Olive Sauce Recipe
Ingredients
| Lean pork | 500 Gram | |
| Red onion 1 small, grated or very finely chopped | ||
| Dried chilli flakes a pinch | ||
| Fennel seeds 1/2 tsp, crushed in a pestle and mortar | ||
| Parmesan grated to make 4 tbsp | ||
| TOMATO AND OLIVE SAUCE | ||
| Olive oil | ||
| Garlic 3 cloves, sliced | ||
| Plum tomatoes 2 x 400 g tins | ||
| Cloves | 4 | |
| Green olives 12, pitted and quartered | ||
| Basil a small bunch, shredded | ||
| Tagliatelle | 300 Gram | |
| Butter a knob | ||
Directions
To make the sauce heat 2 tbsp olive oil in a non-stick pan.
Add the garlic and sizzle gently for a couple of minutes.
Tip in the tomatoes and cloves, then simmer for 15 minutes until the sauce has thickened a little, squashing down the tomatoes as you cook.
Meanwhile, to make the meatballs, put the rest of the ingredients in a bowl, season and mix well with your hands.
Form into walnut-sized balls (you'll get about 20).
Heat a non-stick frying pan with 1 tbsp olive oil.
Brown the meatballs all over - do this in batches to avoid overcrowding the pan.
Scoop the cloves out of the tomato sauce, then add the meatballs and olives.
Simmer for another 20 minutes.
Stir in the basil to finish.
Serve with buttered tagliatelle.
Add the garlic and sizzle gently for a couple of minutes.
Tip in the tomatoes and cloves, then simmer for 15 minutes until the sauce has thickened a little, squashing down the tomatoes as you cook.
Meanwhile, to make the meatballs, put the rest of the ingredients in a bowl, season and mix well with your hands.
Form into walnut-sized balls (you'll get about 20).
Heat a non-stick frying pan with 1 tbsp olive oil.
Brown the meatballs all over - do this in batches to avoid overcrowding the pan.
Scoop the cloves out of the tomato sauce, then add the meatballs and olives.
Simmer for another 20 minutes.
Stir in the basil to finish.
Serve with buttered tagliatelle.
Chef
