Boules de Picolat, also known as Catalan Meatballs, are easy to make and super freezer-friendly. Enjoy the tasty tomato sauce with porcini mushrooms and green olives.
If using dried mushrooms, simmer the mushrooms for about 20 minutes or according to package directions. Remove from liquid and strain liquid well. Set aside the liquid to use later. Drain and rinse the mushrooms.
1 oz dried porcini mushrooms
In a medium sized bowl combine the ground beef, pork, half of the onions, parsley, garlic, and the salt and pepper to taste. Form the mixture into 1-inch balls.
1 ½ lb ground beef, pork, or a combination, 2 onion, 3 tablespoon parsley (chopped), 3 clove garlic, salt, black pepper
If you plan to bake the meatballs, place them on a lined, rimmed baking sheet and bake at 375 for about 15 to 20 minutes.
If you plan to fry the meatballs, roll them in enough flour to lightly coat. Heat the ¼ cup oil in a large heavy pot and brown the meatballs in batches. Remove from the pan and keep warm in the oven.
½ cup unbleached, all-purpose flour (optional), 1-5 tablespoon olive oil
To prepare the sauce: Heat 1 tablespoon olive oil in a large heavy pot. Add the remaining onions (and fresh mushrooms if using) and sauté until they become translucent.
Add both cans of tomatoes and the reserved mushroom liquid and the porcinis if using those. Stir together over medium heat.
1 28-ounce can crushed tomatoes, 1 14-ounce can diced tomatoes
Add the meatballs and cook over low heat for about 20 minutes. Stir in the olives and heat through.
1 cup green Spanish olives with pimiento
Serve the meatballs and sauce over hot cooked potatoes.
8 russet potatoes
To freeze: Divide the meatballs and sauce into meal-sized portions in plastic containers with lids. Chill completely before freezing. To serve from frozen: Defrost and heat completely.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.