GOURMET FAST
Meatballs with tomato and manzanilla olive sauce

Meatballs with tomato and manzanilla olive sauce

Serves 4

Cooking Time Prep time 10 mins, cook 20 mins



Meatballs
400 gm   minced pork
400 gm   minced beef
1   onion, coarsely grated
1   egg, lightly beaten
50 gm (½ cup)   dry breadcrumbs
2 cloves   garlic, crushed
1 tbsp   sweet smoked paprika
1 tbsp   olive oil
To serve:   shaved Manchego and chargrilled bread
Tomato and olive sauce
1 tbsp   olive oil
1   onion, finely chopped
2 cloves   garlic, finely chopped
1   400gm can chopped tomatoes
90 gm (½ cup)   manzanilla or Kalamata olives
1 tsp   brown sugar


1 Combine minced meat, onion, egg, breadcrumbs and garlic and season with paprika and sea salt. Mould 2 tbsp of mixture into balls and place on a tray. Set aside.
2 For tomato and olive sauce, heat olive oil in a heavy-based saucepan, add onion and garlic and cook for 5 minutes or until soft, add tomatoes and olives and season to taste with sea salt, freshly ground black pepper and brown sugar. Bring to the boil, reduce heat and simmer for 5 minutes or until starting to thicken.
3 Heat olive oil in a large frying pan over high heat, add meatballs and cook, turning occasionally, for 5 minutes or until evenly browned. Add tomato and olive sauce and cook for 5 minutes or until meatballs are cooked through. Serve with shaved Manchego and chargrilled bread.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Elodie Rambaud


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