Name: Les boles de picolat (Meatballs with olives and mushrooms)
Yield: Serves 4
Cuisine: British
Ingredients: 1 onion, finely chopped; 150 g mushrooms (cèpes for choice) cut into bite-sized pieces; olive oil; 200 g green olives, stoned and chopped; 400 g minced pork; 400 g minced beef; flour, for dusting; 2 eggs; 50 g tomato concentrate; salt and pepper; 2 cloves garlic, finely chopped; 100 g lardons

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

In the deep South-West, under the lee of the Pyrenees, the Catalans have a way of making spicy balls of meat in which they mix equal quantities of pork with beef, which is a trifle removed from what they do further north, but a tasty change, nonetheless.

Ingredients

400 g minced pork
400 g minced beef
2 eggs

Method

In a bowl, mix the meats, eggs and garlic; season. Shape into balls the size of a large walnut and flour them. Heat some olive oil in a pan, add the meatballs and brown them all over.

In a cocotte, soften the onion and lardons in more oil. Stir in the tomato concentrate, a little flour and a glass of water. Simmer for 15 minutes. Add the meat balls, olives and mushrooms. A