Cloudy with a Chance of Meatballs
When Jacques Pèpin has leftover cooked meat from a roast or a stew, or even leftover steak, he often chops it and uses 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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