This is glorious. The flavour of the olives infuses the tomato sauce during the low and slow cook, and yet this dish still feels light enough to serve with some simple greens or grains in summer, or in front of a fire with fresh, thick-cut fettuccine and a glass of red in winter.
Ideas for accompaniments: Israeli couscous, herby rice pilaf, or fresh, thick-cut fettuccine (and a wonderful, full-bodied pinot).
Ingredients 16
To Serve
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Method 3
Add the , , , , and to a bowl. Using your hands, work the mixture until thoroughly incorporated, then roll into large, golf ball–sized meatballs.
Set your slow cooker to the sauté function. Add the and, once hot, gently add the meatballs and cook until lightly browned, turning occasionally. Add the , , , and . Close the lid and cook on low for 8 hours.
Season generously with salt and pepper before serving. If using extra kale leaves, push them into the hot sauce to soften just before serving. Scatter with the baby kale to finish.
Katrina Meynink's tips
Try to find young, fresh leaves of kale; they are less bitter and you don’t have to worry about removing the stems before you chop. Secondly, visit a butcher – I always ask for my chicken to be freshly minced. I’ve found a 50:50 balance of breast and thigh works like a dream.
