Catalan Spiced Meatballs

Boles de picolat

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


For the Meatballs

  • 500 g finely minced beef or veal
  • 250 g finely minced fatty pork


Start by soaking the ceps in 250ml warm water for 30 minutes. When they are all soft, remove them from their soaking water, but keep it for making the sauce. Cut larger pieces of cep in half.

Soak the bread in a cup full of water and when it softens, squeeze it dry. Heat 2 tablespoons of olive oil and soften the onion and garlic gently until soft and turning golden. Put the minced meats