The most typical recipe of Catalan cuisine is in this dish of meatballs made from minced pork and beef, enhanced with garlic and parsley. It still occupies a large place in the food universe here because it is nutritious and has the advantage of being able to be prepared the day before.
Discover the authentic recipe of our grandmothers according to Christian Baillet.

Ingredients for 4 people

For the balls

  • 250 g of beef, veal
  • 500 g pork meat
  • 1/2 teaspoon of fine salt
  • 6 large garlic cloves, crushed
  • 2 whole eggs
  • 1 tablespoon chopped parsley
  • 4 tablespoons flour
  • 100 ml olive oil

For the sauce

  • 100 gr belly diced (salted breast)
  • 1 small yellow onion, very finely chopped, salt and pepper
  • 3 tablespoons chopped fresh tomatoes
  • 200 g of green olives
  • 1/2 teaspoon chilli
  • 200 ml of water

The preparation…

Mix with minced meat, garlic, eggs, parsley, salt.
Roll small balls about 4 cm in diameter, very round and regular in the flour.
Brown the balls in a cream turning them over.
Arrange them as you go in a cucota cast. This done, pour into the cream the onion, the belly and a glass of water.
When everything is blond, sprinkle with the remaining flour, brown it, stirring everything.
Add the water, tomato, salt, pepper and chilli.
When boiling again, pour this sauce over the meatballs and add the olives.
Put there cucota over low heat and covered for about 45 minutes.

Si a l'olla no s'hi afegís, mai estaria plena! *

Christian Baillet, auteur du livret

* Catalan proverb: If you don't add anything to the pot, it will never be full!

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