* Exported from MasterCook *

BRAISED MEAT BALLS WITH GREEN OLIVES

Recipe By :The AUSSIE LC GOURMET
Serving Size : 40 Preparation Time :1:00
Categories : 0-5G Low Carb Aus. Womens Weekly
Meat Pork Ham Bacon Regional Australian
Regional Spanish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg pork
minced 50/50 pork-veal
3 cl garlic -- crushed
1 tbsp oregano -- chopped fresh
2 tbsp parsley -- chopped fresh
1/2 cup bread crumbs
1 egg -- lightly beaten
2 tbsp olive oil
1 lg onion -- finely chopped
1 tsp paprika -- ground sweet
2 sm red chiles -- fresh, chopped
1 cinnamon stick
7/8 kg tomatoes -- 2 cans
1 cup beef stock
2 tbsp tomato paste
2 cups green olives -- seeded

Combine mince, garlic, herbs, breadcrumbs and egg in medium bowl. Roll level tablespoons of mixture into balls. Place on tray in single layer; cover, refrigerate for 30 minutes.
Heat half the oil in large pan; cook meatballs, in batches, until browned. Drain on absorbent paper.
Heat remaining oil in same pan; cook onion, paprika and chillies, stirring, until onion is soft. Add cinnamon, undrained crushed tomatoes, stock and paste; simmer, uncovered, about 10 minutes or until sauce starts to thicken. Add meatballs and olives; simmer, uncovered, about 10 minutes or until meatballs are cooked through and sauce has thickened. Discard cinnamon stick. Makes about 50. Can be made a day ahead.



Cuisine:
"Spanish"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 87 Calories; 6g Fat (59.6% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0