Olive and Lemon Meatballs

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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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Written by Andrea


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