Olive-Stuffed Meatballs

Ingredients

1 1/2 pounds ground pork or veal
1 tablespoon butter
1/2 cup bread crumbs
1/8 teaspoon nutmeg
salt and freshly-ground pepper, to taste
3 tablespoons flour
1 1/2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon imported mustard

Preparation

1
Place the meat in a mixing bowl; set aside.
2
Heat the butter in a small skillet and saute half of the garlic and onion until wilted; cool briefly.
3
Add the sauteed onion and garlic to the meat; add bread crumbs, parsley, egg, half the cream, the nutmeg, and salt and pepper to taste. Mix well with your hands and divide into 16 equal portions.
4
Flatten each portion and place an olive in the center. Bring the edges of the patty around the olive to form a ball.
5
Heat the oil in a skillet large enough to hold the meatballs in a single layer (may need two skillets). Cook, turning frequently to ensure even browning. After 5-10 minutes, or when evenly browned, remove from heat and keep warm.
6
Drain most of the fat from the skillet and add remaining garlic and onion and cook until wilted. Add flour and stir. Add the wine and stir constantly for 1 minute.
7
Add chicken broth and whisk to remove any lumps. Stir in the tomato paste; cover and cook 10 minute, occasionally shaking skillet.
8
Just before serving, stir in cream and mustard.

Tools

 



About

Serve over noodles. From The New York Times' 60-minute Gourmet by Pierre Franey.

Yield:

4

Added:

December 10, 2009

Creator:

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