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Ingredientes
- 1 Tbsp. Butter
- 1 c. Onion, minced
- 2 sm Cloves garlic, chopped
- 1Â 1/4 lb Grnd meat, preferably
- Â Â Mixed pork and veal
- 1/2 c. Soft bread crumbs
- 1/2 c. Parsley, minced fine
- 1 lrg Egg
- 1 c. Heavy cream
- 1/8 tsp Nutmeg
- 16 sm Stuffed green olives
- 1/4 c. Peanut oil
- 3 Tbsp. Flour
- 1/2 c. Dry white wine
- 1Â 1/2 c. Chicken broth
- 1 Tbsp. Tomato paste
- 1 Tbsp. Dijon mustard
Direcciones
- 1. Heat the butter in a small skillet and add in half the onion and garlic.
- Cook till wilted. Let cold briefly.
- 2. Put the meat in a mixing bowl and add in the cooked onion and garlic, the bread crumbs, parsley, egg, half the cream and nutmeg. Mix well. Divide into 16 equal portions.
- 3. Flatten each portion into a small patty and place an olive in the center. Bring the edges of the meat together and seal in the olive. Press into a ball.
- 4. Heat the oil in a skillet large sufficient to hold the meatballs in one layer.
- Don't crowd them. Cook, turning often so which they brown proportionately, about 5-10 minutes. Remove and keep hot.
- 5. Pour most of the fat from the skillet.
- To the skillet add in the remaining onion and garlic and cook till wilted.
- Stir in the flour, then add in the wine. Cook about 1 minutes., stirring.
- 6. Add in the broth and tomato paste and stir with a wire whisk to remove any lumps.
- When the sauce is thickened and boiling, add in the meatballs. Cover and cook 10 minutes., shaking the skillet occasionally.
- 7. Blend the remaining cream and the mustard into the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 385 | 71% |
| Total Fat 43.34g | 54% |
| Saturated Fat 13.77g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1623mg | 68% |
| Potassium 423mg | 12% |
| Total Carbs 24.57g | 7% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.78g | 3% |
| Protein 11.11g | 18% |
