Pork Quick Italian

Beef and pork meatballs in a tomato and 'piment' sauce

Name: Easy beef and pork meatballs recipe
Yield: 4
Cuisine: /italian
Ingredients: 400g each minced beef & pork; 1 egg, lightly beaten; 3 cloves garlic, finely chopped or grated; Small handful flat-leaf parsley, chopped; ½ tsp ground cinnamon; 2.00 tsp piment d’Espelette or smoked paprika; 2-3 tbs plain flour, plus extra for dusting; ¼ cup (60ml) olive oil; 1 tbsp olive oil; 1 onion, finely chopped; 100g unsmoked lardons or cubes of cooked ham; 6 tomatoes, cores removed, chopped; 1 tbsp tomato paste; 150g pitted green olives, drained; 400g can cannellini beans, drained

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https://healthimprovements.info/recipes/easy-beef-pork-meatballs-recipe/qi820xx9 — Beef and pork meatballs in a tomato and 'piment' sauce

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by Rick Stein

Chef, author, TV presenter

Nov 01, 2019

“This recipe comes from a market stall in Prades, in southern France” - Rick Stein. This is an edited extract from Rick Stein’s Secret France by Rick Stein with photography by James Murphy (BBC Books, $49.99).

400g each minced beef & pork
1 egg, lightly beaten
3 cloves garlic, finely chopped or grated
Small handful flat-leaf parsley, chopped
½ tsp ground cinnamon
1 tsp piment d’Espelette or smoked paprika
2-3 tbs plain flour, plus extra for dusting
¼ cup (60ml) olive oil

Sauce

1 tbsp olive oil
1 onion, finely chopped
100g unsmoked lardons or cubes of cooked ham
1 tsp piment d’Espelette or smoked paprika
½ tsp ground cinnamon
6 tomatoes, cores removed, chopped
1 tbsp tomato paste
150g pitted green olives, drained
400g can cannellini beans, drained

Method

1.

In a bowl, mix meats, egg, garlic, parsley, cinnamon, piment and 2 tbs flour. Season and blend well. Using your hands, shape mixture into golfball-sized balls, adding another 1 tbs flour if mixture feels too wet. Roll the balls in flour to lightly coat. Heat oil in a shallow flameproof casserole dish and brown meatballs all over. Set aside.
2.

For sauce, heat oil in the same casserole dish and fry onion and lardons or ham until onion softens. Add piment and cinnamon and cook for a minute, then add tomato, tomato paste and 250ml water. Season. Cover and simmer for 15 minutes. Add olives, beans and meatballs with any juices they released. Cover, cook over low heat for 30 minutes, then uncover and simmer for 10-15 minutes, adding a little more water if sauce gets too thick. Serve with pilaf rice.