Olive and Lemon Meatballs with Tomato Sauce
Serves: 4
Meatballs:
50g pitted black olives, chopped
grated rind of 1 lemon
500g extra lean minced beef
1 egg yolk
salt and pepper
Sauce:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
400g can diced tomatoes
1 tsp caster sugar
150ml chicken stock
Garnish:
grated rind of 1 lemon
small basil leaves
1. Pre-heat slow cooker if necessary-see manufacturer’s instructions.
2. Make the Meatballs: Put all the ingredients in a bowl and mix with a wooden spoon. Wet your hands and shape the mixture into 20 balls.
3. Heat the oil in a large frying pan, add the meatballs and cook over high heat, turning until brown on all sides. Lift them out of the pan with a slotted spoon and transfer to a plate.
4. To Make the Sauce: Add the onion to the pan and fry, stirring for 5 minutes or until lightly browned. Add garlic, tomatoes, sugar, stock and salt and pepper and bring to boil, stirring.
5. Transfer the meatballs to the slow cooker pot, pour over hot sauce, cover and cook on low for 6-8 hours. Sprinkle with lemon rind and basil leaves to garnish. Serve with tagliatelle tossed with chopped basil and melted butter.