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Ingredients
- 450g ground beef, max 5% fat
- 3 large eggs
- Bunch fresh parsley
- 300g pitted green olives
- 250ml passata (pureed, sieved tomatoes)
- 2 cloves garlic
- 100g wholemeal breadcrumbs
- Nutmeg
- Sea salt
- Black pepper
- Olive oil for frying
Directions
- SOAK:Put the olives in a bowl with warm water and leave to soak for 15 minutes.
- BOIL: Bring a pan of water to the boil. Gently lower in 2 of the eggs and boil for 7 minutes, then plunge them into cold water.
- PREP: Meanwhile, peel and crush the garlic. Wash and chop the parsley. Break the remaining egg into a bowl and beat lightly with a fork. Drain the olives and finely chop. Peel and finely chop the boiled eggs.
- MIX: In a large bowl mix the ground beef with half the garlic, half the parsley, the beaten egg and two thirds of the breadcrumbs. Add the chopped boiled eggs, the chopped olives, a grating of nutmeg, a little sea salt and a generous grinding of black pepper and mix well.
- SHAPE: Shape the meat mixture into small balls, about the size of a walnut, and roll them in the remaining breadcrumbs.
- SAUCE: Meanwhile, make the tomato sauce by warming 1 tablespoon of olive oil in a pan with the remaining garlic and parsley. Add the passata, a little water and salt and cook for about 10 minutes.
- FRY: Warm olive oil in a large frying pan and lightly fry the meatballs.
- COMBINE: Place the meatballs on kitchen paper to drain the excess oil, then add them to the tomato sauce and cook for another 10 minutes.
- SERVE:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 310 | 74% |
| Total Fat 34.38g | 43% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 1283mg | 53% |
| Potassium 364mg | 10% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.7g | 0% |
| Protein 25.05g | 40% |
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