Black Olive and Pork Meatballs

Cook time 1 hour 15 minutes
Servings 4


500g pork mince
2 spicy chorizo, skins removed & finely chopped
1 egg
½ cup black olives, pitted & halved
1 onion, finely chopped
1 clove garlic, finely chopped
2 tbs. sage, finely chopped
1 handful fresh breadcrumbs
1 tbs. olive oil

Tomato sauce
1 red capsicum, sliced
3 cloves garlic, finely sliced
2x 410g cans of Ardmona tomato puree
2 tbs. olive oil
1 heaped tsp. smoked paprika
Salt and pepper

Slivered almonds
Manchego cheese, grated for garnish

Black Olive and Pork Meatballs



To prepare the meatballs, heat the oil in a pan and fry the onion, garlic, sage and chorizo until soft and golden in colour. Drain off excess oil and cool completely.

In the meantime, prepare the sauce by frying the capsicum for a few minutes, followed by the garlic. Add the smoked paprika and cook for another 2 minutes. Add the tomato passata and season with salt and pepper. Bring to the boil and then turn down to simmer and cook for 40 minutes.

Pre heat the oven to 180C.

To make the meatballs, add the onion and sage to the pork with the breadcrumbs and egg. Combine well. Roll walnut-size balls and stud each one with half an olive. Place on a baking tray and cook in the oven for 15 minutes.

Remove from the oven and place in the simmering tomato sauce. Cook for a further 20 minutes.

Serve as a shared platter with freshly grated Manchego and almonds with a side of crusty bread.