-
1
To make the meatballs, soak the bread in the milk and leave for a few minutes.
-
2
Put the minced beef in a large shallow dish or baking tray and add the onion, garlic, parsley and seasoning.
-
3
Squeeze the excess milk from the bread and add to the mixture, along with the beaten egg
-
4
Knead the mixture with clean hands for a couple of minutes until the ingredients are well combined (dont over work it or the meatballs will become rubbery).
-
5
Roll the minced mixture around each of the pitted queen olive to make balls and place in a shallow roasting tin.
-
6
The traditional way of cooking these is to fry them in batches in a little olive oil over a medium heat but I prefer to do it the easy way and roast them.
-
7
Simply drizzle with a little olive oil and cook for 10 minutes in the oven at 180C/gas mark 4
-
8
Meanwhile, make the sauce.
-
9
Heat the oil in a large frying pan over a medium heat and add the onion, garlic and carrot and cook for a few minutes until the onion is translucent, but not coloured.
-
10
Add the whole black pitted olives, thyme, rosemary, salt and pepper, sugar and wine and flambe by setting light to the pan using a lighter or some long matches.
-
11
Simmer until the wine has reduced by half and then add the chopped tomatoes.
-
12
Cook for a further 5 minutes, then add the meatballs and cook together for another 15 minutes until the meatballs are cooked through.
