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 egg, lightly beaten; ⅓ cup red wine, water or stock; 4 tablespoons plain or Greek yogurt; 2 garlic cloves, roughly chopped; 1 large eggplant, finely diced; sea salt and freshly ground black pepper; cooked rice or pita breads; ¼ teaspoon freshly grated nutmeg; 2 tablespoons chopped mint leaves or 1 teaspoon dried mint; 1 pound 2 ounces ground meat, such as beef, pork or lamb; 1 can (15-oz.) crushed tomatoes; 3 tablespoons olive oil; 1 onion, roughly chopped; ¼ teaspoon ground cinnamon; 1 teaspoon dried oregano; 1 tablespoon red wine vinegar; 2 handfuls ripe olives, pitted and chopped

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

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