Spicy Olive Meatballs - Taste USA

Spicy Olive Meatballs

  • Duration
  • Serving 6 Servings


  • 1 tablespoon (15 ml) olive oil
  • 1 1/2 cups (375ml) onions, chopped
  • 1 1/2 tablespoons (22 ml) minced garlic
  • 1 1/2 tablespoons (22 ml) dried oregano
  • 1 cup (250 ml) California Black Ripe Olives, sliced
  • 1 1/4 pounds (600 g) extra lean ground beef
  • 3/4 cup (180 ml) ground pork
  • 1/2 cup (125 ml) dried breadcrumbs
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 egg, beaten
  • 1 egg white
  • Kosher salt and crushed red pepper flakes to taste
  • 3 cups (750 ml) prepared marinara sauce

Further informations

Nutritional Analysis Per Serving:
Calories 455, Fat 26g, Cholesterol 141mg, Sodium 792mg, Carbohydrate 20g, Protein 36g, Calories from fat 50%.


  • 1

    Heat 1 teaspoon of olive oil in a medium-sized sauté pan.

  • 2

    Add onions and cook for 4-5 minutes until tender. Stir in garlic and oregano and continue cooking for 1 minute, then remove from heat.

  • 3

    Mix in California Ripe Olives and set aside to cool slightly.

  • 4

    In a large mixing bowl, combine cooled olive mixture with beef, pork, breadcrumbs and parmesan cheese.

  • 5

    Stir in eggs, and season to taste with salt and pepper flakes. Form into a dozen 3-inch (7 cm) meatballs and set aside on a clean plate.

  • 6

    Heat remaining oil in a large high-sided sauté pan over medium high heat.

  • 7

    Place each meatball into pan and brown for 4-6 minutes, turning occasionally until evenly seared.

  • 8

    Pour marinara sauce over the top and bring to a boil.

  • 9

    Cover, turn heat down to a simmer and cook for 30 minutes until heated through.* Serving suggestion: serve over a plate of warm spaghetti.

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