Boules de Picolat – Beef and Sausage Meatballs in Sauce from Roussillon

Just don’t dredge in flour before browning the meatballs.

1 pound ground beef
1 pound sausage meat (see Note)
4 large garlic cloves, very finely chopped
2 ½ tablespoons very finely chopped parsley leaves
1 tablespoon very finely chopped fresh tarragon or basil leaves
Cinnamon to taste
1 large egg, beaten
Salt and freshly ground black pepper to taste
Flour for dredging
½ cup extra-virgin olive oil
1 pound fresh or canned tomatoes, peeled, seeded, and finely chopped
1 large shallot, finely chopped
Pinch of cayenne pepper
1 cup chopped pimiento-stuffed green Spanish olives
¼ cup chopped raw or cooked ham
1 cup veal (see the variation in the beef broth recipe) or chicken broth


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