Entree: France – Languedoc-Roussillon – Boles de Picolat (Languedoc meatballs simmered in a rich almond-and-tomato sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
35 min
Total
1 hr 5 min
Ingredients
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 cup (100 g) stale breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 2 garlic cloves, minced
- 1/3 cup (15 g) chopped fresh parsley
- 2 tsp (10 g) salt
- 1 tsp (5 g) ground black pepper
- 2 tbsp (30 ml) olive oil, plus extra for frying
- 1 cup (240 ml) dry white wine
- 14 oz (400 g) crushed tomatoes
- 3/4 cup (90 g) ground blanched almonds
- 1 cup (240 ml) chicken or beef stock
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1 tsp (1 g) dried thyme
- Fresh parsley for garnish
Instructions
1. In a small bowl soak the breadcrumbs in the milk until absorbed, about 5 minutes. In a large bowl combine the soaked breadcrumbs, ground pork, ground beef, eggs, half the chopped onion, minced garlic, chopped parsley, salt and pepper; mix gently until just combined.
2. Shape the mixture into meatballs about 1 1/4 inches (3 cm) in diameter (roughly 20–24 meatballs). If desired, weigh a few to confirm approximate uniform size.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to color all sides, 4–6 minutes per batch. Transfer browned meatballs to a plate.
4. In the same skillet add the remaining 1 tbsp olive oil and the remaining chopped onion; cook over medium heat until softened, about 5 minutes. Add the white wine and deglaze the pan, scraping up browned bits, then cook until wine is reduced by half.
5. Stir in the crushed tomatoes, tomato paste, ground almonds, stock, bay leaf and thyme. Bring the sauce to a gentle simmer, then return the meatballs to the pan, nestling them into the sauce.
6. Cover partially and simmer gently until meatballs are cooked through and sauce has thickened, about 20–25 minutes. Adjust seasoning with salt and pepper.
7. Serve the boles de picolat hot, sprinkled with fresh parsley, accompanied by crusty bread, boiled potatoes or rice to soak up the almond-tomato sauce.
