Meatballs with olives
Ingredients
- 500 g/1lb 2oz minced meat such as beef, pork or lamb
- 1 onion, roughly chopped
- 2 garlic cloves roughly chopped
- 1 egg, lightly beaten
- 2 tbsp chopped mint leaves or 1 tsp dried mint
- 1/4 tsp freshly grated nutmeg
- 3 tbsp olive oil
- 1 large aubergine finely diced
- 400 g can chopped tomatoes
- 75 ml/21/2fl oz red wine water or stock
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 2 handfuls of black olives pitted and chopped
- 4 tbsp natural or Greek yogurt
- Cooked rice or pitta breads to serve
Instructions
- 1 Put the mince, onion, garlic, egg, mint and nutmeg in a food processor and season lightly. Process until thoroughly combined. Using wet hands to stop the mixture sticking to you, shape into balls about the size of a walnut shell. If you have the time, put them in the freezer for 10 mins to firm up. Alternatively, you can make the meatballs up to a day in advance and keep them in the fridge until you are ready to cook.
- 2 Heat the oil in a large, shallow pan over a medium-high heat. Add the meatballs and fry for a few mins until they start to colour, then remove from the pan. Add the aubergine and fry for a couple of mins. Stir in the tomatoes, wine and vinegar. Add the oregano, cinnamon and olives, season lightly and bring to the boil. Add the meatballs, reduce the heat, cover with a lid and leave to gently simmer for 45 mins until the sauce has thickened and the
- meatballs are cooked through.
- 3 Drizzle each with 1 tbsp of yogurt and serve with rice or pitta breads.
