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Meatballs with green olives & a spiced tomato sauce


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Using clean hands, mix the mince with plenty of seasonings, the parmesan, breadcrumbs and 2 eggs until well combined, adding another egg if the mixture is too dry. 
  • Then form the mixture into walnut-sized balls and place them on a lightly oiled baking tray. Spray with a little more oil and cook in the oven for about 12-15 mins. 
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender, regularly stirring. 
  • Add the tomatoes, chilli paste, seasonings, soy and stock. Mix well and bring to the boil. Then turn the heat right down and simmer until thick and fragrant. 
  • Toss the sauce with the olives and meatballs, and cook for 15 mins. 
  • Serve on a bed of steamed rice with a sprinkling of parsley on top.


  • 1 kg lean minced beef
  • sea salt & freshly ground pepper
  • 20 gm freshly grated parmesan
  • 1 cup fresh breadcrumbs (or Panko crumbs)
  • 2-3 eggs
  • olive oil spray
  • olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, crushed
  • 3 cans diced tomatoes
  • 1 heaped tbsp chilli paste
  • a good splash of soy sauce
  • 1 cup chicken stock
  • 1 cup pitted green olives
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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