Tomato Meatballs with Olives

This is why I love having a page where I connect with so many of you on Instagram.

This dish was entirely born after one special girl requested that I share tomato meatballs with olives. I had it in mind since and had to make it for all of you!

Sharing recipes became more than a hobby for me. I highly enjoy talking to so many of you and helping out as best as I can, so thank you!

Now for this insane dish that will get devoured in no time.

Sauce:

• 1 onion, diced

• 2 tbsp oil

• 2 tbsp tomato paste

• 2 cups green olives

• 3 garlic cloves, sliced

• 1/2 lemon, juiced

• 1/8 cup dry red wine

• 2 cups tomato sauce

• 1 tbsp paprika

• 1 tsp turmeric

• 1 tsp sugar

• 1/4 tsp chilli flakes

• 1/4 tsp oregano

• 1 bay leaf

• 1/2 cup minced cilantro, packed

• 2 cups water

Meatballs:

• 1 lb minced beef

• 1 shallot

• 2 garlic cloves

• 1 potato

• 1/4 cup breadcrumbs, or more

• 1 egg

• Paprika, cumin, salt, pepper

• 1 tbsp oil

• Oil, to fry

DIRECTIONS:

1. Start building the sauce. In a large pan fry onion in oil until translucent. Add tomato paste and fry. Once fragrant, add olives, garlic and lemon. Let this fry for a few minutes.

2. Add tomato sauce, wine and spices (not the cilantro). Add 2 cups of water. Reduce heat to low and cover while you prepare the meatballs.

3. In a mini food processor, mince shallot, garlic and potato until very fine.

4. Add mixture to meat in a mixing bowl. Add breadcrumbs, egg, spices and oil. Combine everything using your hand. Do not overmix the meat. Form meatballs.

5. Heat a non stick pan over medium high heat. Add oil to cover the pan. Sear meatballs on all sides to secure them. You can skip this step if your are in a hurry but it adds a nice layer of flavour.

6. Add chopped cilantro to sauce. Transfer meatballs in. Cover and cook on low for 45 minutes. Uncover and simmer a little more.

Enjoy,

Guila