Boles de Picolat

Meatballs

• 400 g minced beef
• 400 g minced pork
• 1 egg
• 3 garlic cloves, finely chopped or grated
• small handful flatleaf parsley, chopped
• 0.5 tsp (5 ml) ground cinnamon
• 1 tsp (5 ml) piment d’Espelette or pimentón
• 2 tbsp (15 ml) plain flour
• 1 tbsp (15 ml) plain flour, only if mixture is too wet (optional)
• enough for coating plain flour
• 3 tbsp (15 ml) olive oil
• to taste salt and black pepper

Sauce

• 1 tbsp (15 ml) olive oil
• 1 onion, finely chopped
• 100 g unsmoked lardons or cooked ham cubes
• 1 tsp (5 ml) piment d’Espelette or pimentón
• 0.5 tsp (5 ml) ground cinnamon
• 6 tomatoes, cored and chopped
• 1 tbsp (15 ml) tomato paste
• 150 g pitted green olives, drained
• 400 g tinned haricot beans, drain; quantity is labelled tin weight, not drained weight
• 250 ml water, plus more if needed
• to taste salt and black pepper

Method

1. Mix beef, pork, egg, garlic, parsley, meatball spices, seasoning and 2 tbsp flour; add another tablespoon if wet. Shape golfball-sized meatballs and coat lightly with flour.
2. Brown in meatball oil in the casserole; transfer to a plate.
3. Soften onion and lardons or ham in sauce oil. Stir in sauce spices for a minute. Add tomatoes, paste, 250 ml water and seasoning; bring to a boil, then cover and simmer 15 minutes.
4. Return meatballs and juices with olives and beans. Cover and simmer over low heat 30 minutes; uncover for 10–15 minutes. Check occasionally, adding water if needed.