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French·France · Roussillon·Main Courses
Boules de Picolat
Succulent meatballs in a rich tomato and olive sauce.
80 min total (prep 20 · cook 60)· Serves 4· Intermediate·New
A French Catalan specialty from the Roussillon region, with a Mediterranean twist.
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Method
- 1Mix beef, pork, bread crumbs, and eggs; form meatballs.
- 2Brown meatballs in olive oil; set aside.
- 3Sauté onions until soft, add tomato sauce and olives.
- 4Return meatballs to the pot, cover, and simmer for 40 minutes.
Chef's tips
- Soak bread crumbs in milk for added moisture in meatballs.
The story
A French Catalan specialty from the Roussillon region, with a Mediterranean twist.
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