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Les boles de picolat
Meatballs with olives and mushrooms
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 2024
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 400 g 2
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