Ingredients

• 500 grams lean minced pork
• 2 tsp minced garlic
• 1 egg
• ½ cup fresh white breadcrumbs
• ¼ cup finely chopped parsley
• 1 grated lemon rind and juice
• 1 tsp each salt and pepper
• 20 olives (stuffed green or stoned black)
• 1 onion, peeled and finely sliced
• ½ cup sherry
• 575 gram jar pasta and olive sauce

Method

1. Mix the pork, garlic, egg, breadcrumbs, lemon rind and juice together
2. Mould a large tablespoonful of mince around an olive.
3. Panfry each ball in a dash oil until golden and almost cooked. Transfer to a plate.
4. Add the onion to the pan and cook 3 minutes. Add the sherry and sauce , stir well and then return the balls to the sauce, cover and simmer 20 minutes until cooked.
5. Serve over couscous garnished with olives, capers a few grilled mushrooms (optional) and a little parsley.