Spicy Beef, Pork and Olive Meatballs

California Olive Council
  • Yield: 6 servings


1tablespoon olive oil, divided
1 1/2cups finely diced onions
1 1/2tablespoons minced garlic
1 1/2tablespoons dried oregano
1cup sliced California Black Ripe Olives
1 1/4pounds extra lean ground beef
3/4cup ground pork
1/2cup breadcrumbs
1/4cup grated Parmesan cheese
1 egg, beaten
1 egg white
Kosher salt
Crushed red pepper flakes
3cups prepared marinara sauce


  1. Heat 1 teaspoon of olive oil in a medium-sized sauté pan. Add onions and cook for 4 to 5 minutes until tender. Stir in garlic and oregano and continue cooking for 1 minute, then remove from heat. Mix in olives and set aside to cool slightly. In a large mixing bowl, combine cooled olive mixture with beef, pork, breadcrumbs and parmesan cheese. Stir in eggs, and season to taste with salt and pepper flakes. Form into a dozen 3-inch meatballs and set aside on a clean plate.
  2. Heat remaining oil in a large high-sided sauté pan over medium high heat. Place each meatball into pan and brown for 4 to 6 minutes, turning occasionally until evenly seared. Pour marinara sauce over the top and bring to a boil. Cover, turn heat down to a simmer and cook for 30 minutes until heated through.

Recipe courtesy of the California Olive Committee