Recipe: Meatballs with Tomato and Green Olive Sauce

Meatballs With Tomato And Green Olive Sauce LARGE 
40 minutes - Serves 4 - Easy


  • 500g pork mince
  • 2 handfuls pitted green olives, chopped
  • 1 red onion, grated
  • 4 tbsp parmesan, grated
  • 400g tagliatelle
  • ½ tsp dried chilli flakes
  • ½ tsp crushed fennel seeds
  • 3 garlic cloves, sliced
  • 2 x 400g tins of plum tomatoes
  • 4 whole cloves
  • Olive oil
  • Handful of fresh basil, shredded

 How to make:

  • Heat a little oil in a pan.
  • Add the sliced garlic and sizzle for 2 minutes.
  • Tip in the tomatoes and the cloves, then simmer for 15 minutes to thicken.
  • Put the mince, onion, chilli flakes, fennel seeds and parmesan in a bowl, season and mix well. Form into walnut-sized balls.
  • Brown the meatballs in a little oil in a pan. 
  • Scoop the cloves out of the tomato sauce, then add the meatballs and the green olives.
  • Simmer for another 20 minutes, stir in the basil and serve with buttered tagliatelle.

Tip: Good for freezing. Allow the sauce to cool and then freeze. To use, defrost overnight in the fridge, then heat thoroughly. Stir in a handful of shredded basil and serve with buttered tagliatelle.