Olive-Stuffed Meatballs
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 3:59pm

Ingredients




1 1/2 pounds ground pork or veal
1 tablespoon butter
1 cup finely-chopped onion
2 garlic cloves, minced
1/2 cup bread crumbs
1/2 cup finely-chopped parsley
1 large egg
1 cup heavy cream
1/8 teaspoon nutmeg
salt and freshly-ground pepper, to taste
16 smalls stuffed green olives
1/4 cup vegetable oil
3 tablespoons flour
1/2 cup dry white wine
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.

About


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