Buffet Olives - Meatballs in olive and tomato sauce - The largest Table Olive producer in South Africa

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Meatballs in olive and tomato sauce

Aspiring Chef: Fatima de Abreu

INGREDIENTS

- 80 ml olive oil - 2 cloves garlic, crushed - 1 red/green pepper, chopped - 1 x 425 g can chopped Italian tomatoes - 150 ml red wine - ½ cup black olives, pitted and halved (don’t use the calamatta type) - Sprig of fresh basil or 10 ml dried - 500g lean beef mince - 90 ml milk - 2 slices of white bread with crusts cut off - 1 small onion finely chopped - 30 g Parmesan or other hard cheese like Grana Padano, finely grated - 2 tbsps freshly chopped parsley - Crushed black pepper to taste - Salt - 1 large egg beaten

METHOD

Heat 2 tbsps of the olive oil in a saucepan and sauté pepper for 2 minutes. Stir through the crushed garlic and be careful not to let the garlic brown. Add the tomatoes and wine and bring to a boil. Reduce heat, add basil sprig and olives. Cover and allow to simmer for 20 minutes. Add salt to your taste. If the sauce tastes a little too sour, at a teaspoon of sugar. Meanwhile, prepare the meatballs. Soak the bread in the milk. Once softened, squeeze out excess milk from the bread. Add the chopped onions, egg and cheese and mix. Add the mince, black pepper, 1 tsp of salt and chopped parsley. Mix thoroughly. Roll mince mixture into balls (the size should be between that of a golf ball and a tennis ball) Heat the remaining oil in a pan or dish suitable for the oven. Fry the meatballs (in batches if necessary) until brown all around. Place the meatballs in an oven proof dish and cover with the tomato sauce. Pop into an oven preheated to 200 degrees C and cook for 20-30 minutes. These meatballs can be served with mashed potatoes, pasta of your choice or my personal favourite, gnocchi (potato dumplings). They can also be cooled together with the sauce and frozen until needed. Remove them from the freezer the night before you want to serve them and place in the fridge to defrost. It is worth doubling the recipe because these meatballs are even better the next day. Cut open some rolls and stuff with warmed meatballs and sauce for a delicious lunch.

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INGREDIENTS

- 80 ml olive oil - 2 cloves garlic, crushed - 1 red/green pepper, chopped - 1 x 425 g can chopped Italian tomatoes - 150 ml red wine - ½ cup black olives, pitted and halved (don’t use the calamatta type) - Sprig of fresh basil or 10 ml dried - 500g lean beef mince - 90 ml milk - 2 slices of white bread with crusts cut off - 1 small onion finely chopped - 30 g Parmesan or other hard cheese like Grana Padano, finely grated - 2 tbsps freshly chopped parsley - Crushed black pepper to taste - Salt - 1 large egg beaten

METHOD

Heat 2 tbsps of the olive oil in a saucepan and sauté pepper for 2 minutes. Stir through the crushed garlic and be careful not to let the garlic brown. Add the tomatoes and wine and bring to a boil. Reduce heat, add basil sprig and olives. Cover and allow to simmer for 20 minutes. Add salt to your taste. If the sauce tastes a little too sour, at a teaspoon of sugar. Meanwhile, prepare the meatballs. Soak the bread in the milk. Once softened, squeeze out excess milk from the bread. Add the chopped onions, egg and cheese and mix. Add the mince, black pepper, 1 tsp of salt and chopped parsley. Mix thoroughly. Roll mince mixture into balls (the size should be between that of a golf ball and a tennis ball) Heat the remaining oil in a pan or dish suitable for the oven. Fry the meatballs (in batches if necessary) until brown all around. Place the meatballs in an oven proof dish and cover with the tomato sauce. Pop into an oven preheated to 200 degrees C and cook for 20-30 minutes. These meatballs can be served with mashed potatoes, pasta of your choice or my personal favourite, gnocchi (potato dumplings). They can also be cooled together with the sauce and frozen until needed. Remove them from the freezer the night before you want to serve them and place in the fridge to defrost. It is worth doubling the recipe because these meatballs are even better the next day. Cut open some rolls and stuff with warmed meatballs and sauce for a delicious lunch.