Olive & Lamb Meatballs

1.

Slice 100g of the olives and add to a large bowl

2.

Stir in the mince, mint, breadcrumbs, onion, garlic and egg, and season with black pepper

3.

Dust your hands with flour then roll the mixture into 18 balls, around golf ball size

4.

Place them on a plate and chill for 30 mins

5.

Heat a large frying pan on the hob and add the oil

6.

Fry the meatballs for 5-8 mins, until cooked throughout then remove from the pan and set aside on kitchen paper

7.

Add the wine to the pan and cook for 2 mins, then stir in the passata sauce, remaining olives and water, and season with black pepper

8.

Simmer for 5 mins, then add back the meatballs and cook for 2 mins, then serve with orzo

9.

Garnish with mint and serve