Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4
© James Baigrie

How to Make It

Step 1    

Put the meat in a food processor and process until finely chopped. In a large bowl, mix the flour with the baking powder and salt. Add the chopped meat, onion, celery, garlic, thyme, pepper and eggs and mix with your hands until thoroughly blended. Form the mixture into 16 meatballs and flatten slightly.

Step 2    

In a large skillet, heat 1/4 inch of oil until shimmering. Add the meatballs and cook over high heat until browned on the bottom. Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer the meatballs to a large plate.

Step 3    

In a medium saucepan, heat the oil. Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally. Using an immersion blender, puree the sauce until slightly chunky; alternatively, puree the sauce in a food processor and return the sauce to the saucepan.

Step 4    

In a small saucepan, cover the olives with water and bring to a boil over high heat; drain well. Add the olives to the tomato sauce, season with salt and pepper and bring to a simmer. Add the meatballs, simmer until heated through and serve.

Make Ahead

The meatballs can be refrigerated overnight in the sauce.

Serve With

Gnocchi Parisienne or plain pasta.

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Aggregate Rating value: 4

Review Count: 3145

Worst Rating: 0

Best Rating: 5

Author Name: Marion Sansing

Review Body: I had made a venison roast, which turned out very dry , but making meatballs with that dry roast was so delicious and not dry at all, quite magical. Thanks Jacques, you are the best.

Review Rating: 5

Date Published: 2017-07-28