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Olive-Stuffed Meatballs

Olive-Stuffed Meatballs recipe image
This International sauce features Butter, Onion, chopped, Cloves garlic, minced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 417.6
Description
This International sauce features Butter, Onion, chopped, Cloves garlic, minced. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Butter
  • 1 cup Onion, chopped
  • 2 small Cloves garlic, minced
  • 1 1/4 pound Ground meat, preferably
Directions
  1. 1
    Mixed pork and veal 1/2 c Soft bread crumbs 1/2 c Parsley, chopped fine 1 lg Egg 1 c Heavy
  2. 2
    cream 1/8 ts Nutmeg 16 sm Stuffed green olives 1/4 c Peanut oil 3 tb Flour 1/2 c Dry white wine 1 1/2 c Chicken broth 1 tb Tomato paste 1 tb Dijon mustard 1.
  3. 3
    Heat the butter in a small skillet and add half the onion and garlic.
  4. 4
    Cook until wilted.
  5. 5
    Let cool briefly.
  6. 6
    Put the meat in a mixing bowl and
  7. 7
    add the cooked onion and garlic, the bread crumbs, parsley, egg, half the
  8. 8
    cream and nutmeg.
  9. 9
    Mix well.
  10. 10
    Divide into 16 equal portions.
  11. 11
    Flatten each portion into a small patty and place an olive in the center.
  12. 12
    Bring the edges of the meat together and seal in the olive.
  13. 13
    Press into a ball.
  14. 14
    Heat the oil in a skillet large enough to hold the meatballs in one layer.
  15. 15
    Do not crowd them.
  16. 16
    Cook, turning often so that they brown evenly, about 5-10 min.
  17. 17
    Remove and keep warm.
  18. 18
    Pour most of the fat from the skillet.
  19. 19
    To the skillet add the remaining onion and garlic and cook until wilted.
  20. 20
    Stir in the flour, then add the wine.
  21. 21
    Cook about 1 min., stirring.
  22. 22
    Add the broth and tomato paste and stir with a wire whisk to remove any lumps.
  23. 23
    When the sauce is thickened and boiling, add the meatballs.
  24. 24
    Cover and cook 10 min., shaking the skillet occasionally.
  25. 25
    Blend the remaining cream and the mustard into the sauce

Nutrition Facts

Servings 4

Amount Per Serving
Calories 417.6kcal
% Daily Value *
Total Fat 21.8g34%
Saturated Fat 7.1g36%
Cholesterol 121.6mg41%
Sodium 128.7mg6%
Total Carbohydrate 22.1g8%
Dietary Fiber 2.1g9%
Sugars 3.0g
Protein 33.7g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, boiling, butter, chopped, cloves, garlic, ground, international, meat, meatballs, minced, olivestuffed, onion, pork, preferably, sauce, stuffing, title, vegetables
Read it online: https://www.chefs-mate.com/recipe/olive-stuffed-meatballs/