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Serves: 4

Prep time: 1 hr

Cooking time: 40 mins

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  • 500 g ground lean beef
  • 1 egg
  • 1 tbsp nutmeg
  • 30 g Parmesan cheese, grated
  • 1 tsp black pepper
  • 3 tbsp Italian parsley, chopped
  • 5 tbsp olive oil
  • 1 whole onion, chopped
  • 3 cloves of garlic, chopped
  • 400 g chopped canned tomatoes
  • 2 tbsp capers
  • ½ cup pitted Kalamata olives, whole


  1. Combine ground beef, egg, nutmeg, Parmesan and parsley in a food processor and pulse for 2 to 3 minutes until well mixed. Refrigerate for 1 hour.
  2. Heat olive oil in a skillet over medium heat and add in chopped onion and garlic. Stir and cook until onion turns translucent, then add tomatoes, capers, and olives. Bring to a simmer.
  3. Form the ground beef into small round balls and add them into the skillet. Cook in the sauce for about 20-30 minutes, or until the meat is no longer pink and the sauce has reduced.
  4. Serve with a sprinkling of Parmesan cheese.

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