OLIVE & FEN­NEL PORK MEAT­BALLS IN TOMATO SAUCE

LOSE IT! - - Food / Olives -

SERVES 4

• 1 tbsp co­conut oil

• 2 baby leeks, finely chopped

• Hi­malayan salt and black pep­per

• 2 gar­lic cloves, chopped

• 2 tsp dried chilli flakes

• 100g black olives, pit­ted,

drained and finely chopped

• 500g pork mince • fresh basil, to gar­nish

FOR THE SAUCE • 1 tbsp co­conut oil • 2 gar­lic cloves, chopped • 2 x 400g tins chopped

toma­toes • 5g fresh basil, chopped • Hi­malayan salt and black

pep­per • 100g moz­zarella cheese,

grated • 30g pecorino cheese, grated

1. Pre­heat the oven to 170˚C. Heat the co­conut oil in a pan and cook the leeks un­til they are soft. Sea­son them. Trans­fer the leeks to a bowl. Add the gar­lic, chilli flakes, olives and mince and stir well to com­bine. Sea­son well. Roll the mix­ture into small balls. Set them aside. 2. For the sauce: Heat the co­conut oil in pan. Add the gar­lic, sauté it un­til it is golden, then pour in the toma­toes. Cook the mix­ture for 20 min­utes. Add the basil and sea­son well. 3. Pour the sauce into a roast­ing pan, add the meat­balls and sprin­kle all the cheese on top. Bake the meat­balls for 30–40 min­utes. 4. To serve: Serve the meat­balls hot gar­nished with ex­tra basil.

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