Boles de picolat catalanes

Name: Boles de picolat catalanes
Total time: 90 min
Yield: Serves 6
Cuisine: Languedoc
Ingredients: 500 g (1 lb) ground meat, half beef, half pork; 100 g (2 cups) bread soaked in milk; 2 eggs; 3 garlic cloves; 1 bunch parsley; 1 onion; 400 g (2½ cups) cooked white beans; 400 g (14 oz) crushed tomatoes; 200 g (7 oz) pitted green olives; 100 ml (scant ½ cup) white wine; 30 g (¼ cup) flour; 4 tablespoons olive oil; Salt, pepper, thyme

Catalan meatballs with beans and olives

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

500 g (18 oz)ground meat, half beefhalf pork
100 g (3½ oz)bread soaked in milk
2eggs
3 clovesgarlic
1bunch of parsley
1onion
400 g (14 oz)cooked white beans
400 g (14 oz)tomatoes, chopped
200 g (7 oz)pitted green olives
100 ml (½ cup)white wine
30 g (1 oz)flour
4 tbspolive oil
Saltpepper, thyme

500 g (18 oz) ground meat, half beef half pork
100 g (3½ oz) bread soaked in milk
2 eggs
3 cloves garlic
1 bunch of parsley
1 onion
400 g (14 oz) cooked white beans
400 g (14 oz) tomatoes, chopped
200 g (7 oz) pitted green olives
100 ml (½ cup) white wine
30 g (1 oz) flour
4 tbsp olive oil
Salt pepper, thyme

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Mix the ground meat, squeezed bread, eggs, chopped garlic, chopped parsley, salt and pepper.
Shape into walnut-sized balls and roll them in flour.
Heat the oil in a Dutch oven and brown the meatballs on all sides.
Set aside and sweat the sliced onion in the same pot.
Add the chopped tomatoes, thyme and white wine.
Return the meatballs and simmer for 25 minutes.
Add the white beans and olives and cook 15 minutes more.
Adjust the seasoning.
Serve piping hot with Catalan bread.