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Receta Olive Stuffed Meatballs
by Global Cookbook

Olive Stuffed Meatballs
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Ingredientes

  • 1 Tbsp. Butter
  • 1 c. Onion, minced
  • 2 sm Cloves garlic, chopped
  • 1 1/4 lb Grnd meat, preferably
  •     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
  • 1 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.
  2. Cook till wilted. Let cold briefly.
  3. 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.
  4. 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.
  5. Heat the oil in a skillet large sufficient to hold the meatballs in one layer.
  6. Don't crowd them. Cook, turning often so which they brown proportionately, about 5-10 minutes. Remove and keep hot.
  7. Pour most of the fat from the skillet.
  8. To the skillet add in the remaining onion and garlic and cook till wilted.
  9. Stir in the flour, then add in the wine. Cook about 1 minutes., stirring.
  10. Add in the broth and tomato paste and stir with a wire whisk to remove any lumps.
  11. When the sauce is thickened and boiling, add in the meatballs. Cover and cook 10 minutes., shaking the skillet occasionally.
  12. Blend the remaining cream and the mustard into the sauce.