Olive Meatballs with Spaghetti

Serves 4
Time 40 minutes


200g chicken mince
200g pork mince
200g beef mince
1 clove garlic, minced
1 cup fresh breadcrumbs
200g green olives, chopped
1 bunch basil, chopped
1 egg
Salt and pepper
3 tbsp extra virgin olive oil


1 onion, finely diced
2 tbsp extra virgin olive oil
125ml white wine
750ml passata
125ml chicken or vegetable stock
½ bunch parsley, chopped
Salt and pepper


To Serve:
500g spaghetti
Parmesan, grated


In a large bowl, add the chicken, pork, beef, garlic, breadcrumbs, olives and basil and mix together with your hands. Crack in the egg, season with salt and pepper, and mix again until well combined.

To make the sugo, heat a saucepan over medium-high heat and add the olive oil and onion. Sweat off for 3-5 minutes until softened then deglaze with the white wine. Cook for a minute or so until reduced then add the passata and stock and bring up to a simmer. Continue to simmer while you cook the meatballs.

Heat a large non-stick pan over medium-high heat. Roll the meatball mixture into golfball-sized portions and place in the frypan with a drizzle of olive oil. Cook (in batches if necessary) until browned all over. Transfer the meatballs and any pan juices to the pot of sugo and stir through the chopped parsley. Season well with salt and pepper. Bring up to a gentle boil and cook for 5-10 minutes to allow the sauce to thicken slightly.

Cook the spaghetti according to packet directions, then add to the sauce with about half a cup of cooking water. Stir to coat the pasta completely in the sauce, then remove from the heat and serve with grated parmesan cheese.