Spicy Olive Meatballs

California Olive Committee
  • 6 Servings

Ingredients

    • 1 tablespoon
      (15 ml) olive oil
    • 1 1/2 cups
      (375ml) onions, chopped
    • 1 1/2 tablespoons
      (22 ml) minced garlic
    • 1 1/2 tablespoons
      (22 ml) dried oregano
    • 1 cup
      (250 ml) California Black Ripe Olives, sliced
    • 1 1/4 pounds
      (600 g) extra lean ground beef
    • 3/4 cup
      (180 ml) ground pork
    • 1/2 cup
      (125 ml) dried breadcrumbs
    • 1/4 cup
      (60 ml) grated Parmesan cheese
    • 1
      egg, beaten
    • 1
      egg white
    • Kosher salt and crushed red pepper flakes to taste
    • 3 cups
      (750 ml) prepared marinara sauce

Instructions

    1. Heat 1 teaspoon of olive oil in a medium-sized sauté pan.

    2. Add onions and cook for 4-5 minutes until tender. Stir in garlic and oregano and continue cooking for 1 minute, then remove from heat.

    3. Mix in California Ripe Olives and set aside to cool slightly.

    4. In a large mixing bowl, combine cooled olive mixture with beef, pork, breadcrumbs and parmesan cheese.

    5. Stir in eggs, and season to taste with salt and pepper flakes. Form into a dozen 3-inch (7 cm) meatballs and set aside on a clean plate.

    6. Heat remaining oil in a large high-sided sauté pan over medium high heat.

    7. Place each meatball into pan and brown for 4-6 minutes, turning occasionally until evenly seared.

    8. Pour marinara sauce over the top and bring to a boil.

    9. Cover, turn heat down to a simmer and cook for 30 minutes until heated through.

Notes

Serving suggestion: serve over a plate of warm spaghetti.

 

Nutritional Analysis Per Serving:
Calories 455, Fat 26g, Cholesterol 141mg, Sodium 792mg, Carbohydrate 20g, Protein 36g, Calories from fat 50%.