Meatballs with Olives

Name: Meatballs with Olives
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: Makes 2 adult and 4 child portions
Ingredients: 1 tablespoon red wine vinegar; 1 can (15-oz.) crushed tomatoes; ⅓ cup red wine, water or stock; ¼ teaspoon ground cinnamon; 1 egg, lightly beaten; 2 handfuls ripe olives, pitted and chopped; 1 teaspoon dried oregano; cooked rice or pita breads; 1 pound 2 ounces ground meat, such as beef, pork or lamb; 1 onion, roughly chopped; 2 garlic cloves, roughly chopped; 2 tablespoons chopped mint leaves or 1 teaspoon dried mint; ¼ teaspoon freshly grated nutmeg; 4 tablespoons plain or Greek yogurt; 1 large eggplant, finely diced; sea salt and freshly ground black pepper; 3 tablespoons olive oil

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
1 hr 10

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Here’s an alternative recipe for that package of ground meat we all buy every week or we have kicking about in the freezer. Come rain or shine, this dish will please all the family with the rich delicious flavors in both the sauce and meatballs. It freezes well so I always make extra.

Ingredients

1 pound 2 ounces ground meat, such as beef, pork or lamb
1 onion

Main course
Starter
Gluten-free

Method

Put the ground meat, onion, garlic, egg, mint and nutmeg in a food processor and season lightly with salt and pepper. Process until thoroughly combined. Using wet hands to stop the mixture sticking to your hands, shape the meatball mixture into balls the about size of a walnut in its shell. If you have the time, pop them in the freezer 10 minutes to firm up. (Alternative