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
- 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.