Olive and Lemon Meatballs

Don’t be tempted to put your slow cooker away just yet.

Olive and Lemon Meatballs

Don’t put the slow cooker away just yet, this Italian olive and meatball dish is oh-so-simple to prepare and extremely tasty, especially when served with pasta and fresh basil.



  • 50 g pitted black olives, chopped
  • Grated rind of 1/2 lemon
  • 500 g beef mince
  • 1 egg yolk
  • Salt and pepper


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 400 g can crushed tomatoes
  • 1 teaspoon caster sugar
  • 150 ml chicken stock

To serve

  • Rind of one lemon
  • Handful of fresh basil leaves

To make the meatballs: Combine all the ingredients together and shape into 20 meatballs.

To make the sauce: Combine all the ingredients together in a slow cooker.

Stir the meatballs into the sauce. Cook on low for 6-8 hours.

Serve with tagliatelle tossed with butter and basil. Sprinkle with lemon rind and basil leaves to serve.


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