Boles de Picolat with Catalan Twist

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 egg, beaten 1 egg, beaten
• Tomato Sauce: Tomato Sauce:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/2 cup red wine 1/2 cup red wine
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For serving: For serving:
• Mashed potatoes or crusty bread Mashed potatoes or crusty bread

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, parsley, nutmeg, salt, black pepper, breadcrumbs, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant.
5. 5.
   Add the crushed tomatoes, red wine, paprika, dried oregano, salt, and black pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and gently stir them into the tomato sauce.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the meatballs are cooked through and the flavors have melded together.
8. 8.
   Serve the Boles de Picolat hot with a side of creamy mashed potatoes or crusty bread.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier version of this dish.
• Red wine — If you prefer not to use alcohol, you can substitute it with beef or vegetable broth for a similar depth of flavor.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the tomato sauce.
• To save time, you can prepare the meatballs in advance and refrigerate them until ready to cook.
• If the tomato sauce is too thick, you can add a splash of water or broth to adjust the consistency.
• Feel free to customize the seasoning of the meatballs by adding your favorite herbs and spices.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Boles de Picolat hot, spooning the meatballs and tomato sauce over a bed of creamy mashed potatoes or alongside crusty bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the meatballs in a shallow serving dish, with the tomato sauce generously drizzled over them. Sprinkle some chopped parsley on top for an appealing presentation. Serve the mashed potatoes or crusty bread on a separate plate or bowl to accompany the meatballs.