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Meatballs With Tomato And Green Olive Sauce Recipe
|Lean pork mince||500 Gram|
|Red onion||1 Small, grated or very finely chopped|
|Dried chili flakes||1 Pinch|
|Fennel seeds||1⁄4 Teaspoon, crushed in a pestle and mortar|
|Parmesan||4 Tablespoon, grated to make 4 tablespoon|
|For tomato and olive sauce|
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), sliced|
|Plum tomatoes||800 Gram (Two 400 Gram Tins)|
|Green olives||12 , pitted and quartered|
|Basil||3⁄4 Bunch (75 gm), shredded|
|Butter||1 Tablespoon (A Knob)|
Calories 410 Calories from Fat 113
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 12.2 mg
Sodium 201.2 mg8.4%
Total Carbohydrates 46 g15.2%
Dietary Fiber 3.8 g15.3%
Sugars 1.6 g
Protein 29 g58.3%
Vitamin A 32.5% Vitamin C 27.7%
Calcium 15.5% Iron 7.6%
*Based on a 2000 Calorie diet
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.