Boles de picolat (Catalan meatballs)

Ingredients

• 500 g of tomatoes
• 400 g of sausage meat
• 400 g of beef
• 250 g of mushrooms
• 200 g of salt-cured pork belly (pork shoulder)
• 175 g of green olives
• 2 eggs
• 30 g of flour
• 15 cl of oil
• 2 onions
• 4 cloves of garlic
• plain bread
• milk
• salt, pepper, and parsley.

In a bowl, combine the sausage meat, ground beef, 2 cloves of garlic, and chopped parsley, along with breadcrumbs soaked in milk and squeezed dry. Season lightly with salt and pepper.

Add the eggs one at a time, mixing until a smooth mixture forms.

Lightly flour your hands and the work surface. Form small balls about the size of a tablespoon and roll them in flour.

Heat the oil and fry the nuts until they are golden brown. Remove them from the oil immediately and keep them warm.

For the sauce, cut the brisket into small pieces and blanch it for 5 minutes.

In a little oil, sauté the remaining chopped onions and garlic until softened, then add the drained beef and the peeled, seeded, and chopped tomatoes. Season with salt and pepper.

Sauté the mushrooms in oil, then add them to the sauce and simmer until it thickens. Add the olives.

Pour the sauce into a saucepan, add the meatballs, and cook for 20 minutes.