Meatballs with tomato and green olive sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
- 500g lean pork mince
- 1 small red oniongrated or very finely chopped
- a pinch (optional) dried chilli flakes
- ½ tsp fennel seedscrushed in a pestle and mortar
- grated to make 4 tbsp parmesan
TOMATO AND OLIVE SAUCE
- olive oil
- 3 cloves garlicsliced
- 2 × 400g tins plum tomatoes
- 4 cloves
- 12 green olivespitted and quartered
- a small bunch basilshredded
- 300g tagliatelle
- a knob butter
- kcal641
- fat24g
- carbs65.9g
- fibre4.2g
- protein45.5g
- salt1.24g
Method
step 1
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.
step 2
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).
step 3
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.
step 4
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.