1packet (200 g) pitted black or calamata olives, drained
1tsphoney or sugar
Salt and freshly milled pepper to taste
For serving
Soft herbs like basil
A drizzle of Greenleaf Extra Virgin Olive Oil
Finely grated parmesan
Directions
1
To make the meatballs add all the ingredients, except the oil, to the lamb and mix well but don’t overwork the mixture. Roll golf ball sized meatballs with the mixture - you can use an ice-cream scoop as a guide, so your balls are all about the same size. You should get about 16.
2
Heat the olive oil in a large non-stick pan and cook the meatballs until they are browned all over. Remove and set aside.
3
To make the sauce, add more oil to the same pan and sauté the onion for about 6-8 minutes or until soft and starting to go golden. Add the garlic and cook for another minute then add the rest of the ingredients and leave to simmer for 15 minutes over a low to medium heat. Check the seasoning.
4
Add the orzo and stir well, top with the browned meatballs, pop a lid on and leave to cook over a low heat for another 12 minutes or until the orzo is cooked.
5
Serve with parmesan, herbs, crusty bread, and a salad of your choice.
Ingredients
For the meatballs
500gground lamb
1small egg, lightly beaten
1small onion, finely diced or grated
3cloves garlic, finely crushed
½cup fresh parsley, finely chopped
1tspchopped fresh or dried rosemary
1tspdried oregano
Salt and freshly ground pepper
¼cup breadcrumbs
2tbspGreenleaf Extra Virgin Olive Oil
For the sauce
2tbspGreenleaf Extra Virgin Olive Oil
1onion, finely chopped
2cloves garlic, crushed
1can (400 g) Italian tomatoes, roughly chopped
1bottle (660 ml) passata
1tspfresh or dried oregano
Handful chopped fresh basil
Sprig of rosemary
1packet (200 g) pitted black or calamata olives, drained
1tsphoney or sugar
Salt and freshly milled pepper to taste
For serving
Soft herbs like basil
A drizzle of Greenleaf Extra Virgin Olive Oil
Finely grated parmesan
Directions
Directions
1
To make the meatballs add all the ingredients, except the oil, to the lamb and mix well but don’t overwork the mixture. Roll golf ball sized meatballs with the mixture - you can use an ice-cream scoop as a guide, so your balls are all about the same size. You should get about 16.
2
Heat the olive oil in a large non-stick pan and cook the meatballs until they are browned all over. Remove and set aside.
3
To make the sauce, add more oil to the same pan and sauté the onion for about 6-8 minutes or until soft and starting to go golden. Add the garlic and cook for another minute then add the rest of the ingredients and leave to simmer for 15 minutes over a low to medium heat. Check the seasoning.
4
Add the orzo and stir well, top with the browned meatballs, pop a lid on and leave to cook over a low heat for another 12 minutes or until the orzo is cooked.
5
Serve with parmesan, herbs, crusty bread, and a salad of your choice.
