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Boles de picoulat, catalan meatballs, tomato sauce, coco beans, green olives, green onion whistle volume_up content_copy share

Brunch, Vegetables and Fruits, Pork, Beef

Catalan recipe, a dish rich in taste that will unite you around the same table.

Note

You can replace the beef with any time of minced meat, but be careful, every meat has it's own cooking time.

And decorate with any green herbs you can get your hands on.

Enjoy !

Ingredients

Recipe for 2

Meatballs

1 Unit(s)

Egg

1 Pinch(es)

Cinnamon

2 Pinch(es)

Cayenne pepper

3 Clove(s)

Chopped garlic

0.50 Unit(s)

Green onion

2 Tbsp

Japanese breadcrumbs (panko)

250 Gr

Ground pork

100 Gr

Ground beef

1 Tbsp

Flour

Sauce

0.50 Unit(s)

Yellow oignon

1 Tbsp

Tomato paste

0.25 Cup(s)

Bacon

0.50 Cup(s)

White wine

0.50 Can(s)

Can of crushed plum tomatoes (28 oz)

0.50 Cup(s)

Large green pitted olives

0.50 Can(s)

White beans (540ml)

1 Cup(s)

Water

Finishing touches

1 Handful(s)

Baby spinach

0.50 Unit(s)

Green onion

Salt and pepper
Vegetable oil
Olive oil

Preparation time: 60 min

Preheat your Oven at 375 °F

To prepare before class

Peel and chop the garlic

Strain the beans, mix the two meats together and keep them in the fridge.

Strain the green olives.

Salt, pepper, olive oil and vegetable oil.

1 cutting board, 1 chef knife, 1 pairing knife, a couple bowls, 1 cooking pot, 1 pan, 1 pair of tongs and 1 oven.
Prep with the chef

Cut the green onion in whistles, thin juliennes.

Chisel the yellow onion, cut the bacon in small pieces.
Meatballs

In a large bowl, whisk the egg with the spices, salt and pepper. Add in the garlic, green onion, panko and mix.

Add in your meat. Mix well with your hands or a spatula, to make a homogenous mixture.

Make balls of about 1 inch in diameter. Then put them on a plate and let set in fridge for 10 minutes.

Roll htme in some flour, remove excess flour by moving them hand to hand.

In a large anti adhesive pan, sauté them in some canola oil and a bit of butter if you want until golden borwn on each side.
Tomato sauce

In a pot on medium heat, cook the chiseled onion in some olive oil for a couple minutes, until slightly colored. Add in the tomato paste. Cook for 1 minute while mixing.

Deglaze with the white wine, let reduce to half of it's original quantity.

Add in your tomatoes, black olives and oregano.

Poor the water on top and simmer for 15 minutes.
Finishing touches

Gently put the meatballs in the tomato sauce. Let simmer for about 15 minutes on the stove or in the stove, as you wish. UNtil the meat bgalls are fully cooked to your liking. Taste and rectify seasoning if needed.

Add the spinach, mix and serve in a nice bowl, with your green onions as decoration..