Recipe: Olive-Stuffed Meatballs [edit]

Step 1

Place the meat in a mixing bowl; set aside.

Step 2

Heat the butter in a small skillet and saute half of the garlic and onion until wilted; cool briefly.

Step 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.

Step 4

Flatten each portion and place an olive in the center. Bring the edges of the patty around the olive to form a ball.

Step 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.

Step 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.

Step 7

Add chicken broth and whisk to remove any lumps. Stir in the tomato paste; cover and cook 10 minute, occasionally shaking skillet.

Step 8

Just before serving, stir in cream and mustard.