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Black Olive and Pork Meatballs

Try these juicy meatballs, perfect for that everyday meal.


  • 500g pork mince

  • 2 spicy chorizo, skins removed & finely chopped

  • 1 egg

  • ½ cup black olives, pitted & halved

  • 1 onion, finely chopped

  • 1 clove garlic, finely chopped

  • 2 tbs. sage, finely chopped

  • 1 handful fresh breadcrumbs

  • 1 tbs. olive oil

  • Tomato sauce

  • 1 red capsicum, sliced

  • 3 cloves garlic, finely sliced

  • 750g passata tomato sauce

  • 2 tbs. olive oil

  • 1 heaped tsp. smoked paprika

  • Salt and pepper

  • Slivered almonds

  • Manchego cheese, grated for garnish


  • 1.

    To prepare the meatballs, heat the oil in a pan and fry the onion, garlic, sage and chorizo until soft and golden in colour. Drain off excess oil and cool completely.

  • 2.

    In the meantime, prepare the sauce by frying the capsicum for a few minutes, followed by the garlic. Add the smoked paprika and cook for another 2 minutes. Add the tomato passata and season with salt and pepper. Bring to the boil and then turn down to simmer and cook for 40 minutes.

  • 3.

    Pre heat the oven to 180C.

  • 4.

    To make the meatballs, add the onion and sage to the pork with the breadcrumbs and egg. Combine well. Roll walnut-size balls and stud each one with half an olive. Place on a baking tray and cook in the oven for 15 minutes.

  • 5.

    Remove from the oven and place in the simmering tomato sauce. Cook for a further 20 minutes.

  • 6.

    Serve as a shared platter with freshly grated Manchego and almonds with a side of crusty bread.


Serves: 4
Time: 1 hour 15 mins

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