Meatballs with Tomato Sauce
When I have leftover cooked meat from a roast or a stew, or even leftover steak, I often chop it and use it to make stuffing, chili or meatballs like these boulettes ("small balls")--a staple in every French housewife's cooking repertoire. You can serve the boulettes on their own with a salad, or brush them with barbecue sauce and serve with mashed potatoes. Here, they're topped with a quick-cooking tomato sauce dotted with tangy green olives.
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