Meatballs with Olives and WalnutsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:237.7 kcal
Proteins:5.3 g
Fats:27.5 g
Carbohydrate:10.3 g
Fibers:2.1 g
Sugar:1.6 g
Cholesterol:66.5 mg
Sodium:148.9 mg
Calcium:45 mg
Energy:208 kcal
Proteins:4.6 g
Fats:24.1 g
Carbohydrate:9 g
Fibers:1.8 g
Sugar:1.4 g
Cholesterol:58.2 mg
Sodium:130.3 mg
Calcium:39.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
ground sirloin
50
g
pitted green olives
50
g
walnut halves
1
egg
1
onion
2
cloves garlic
20
g
flour
60
ml
olive oil
2
ml
quatre épices
salt and pepper
METHOD
- Peel the onion and garlic.
- In a blender, process together the walnuts, olives, garlic and onion. Set aside.
- In a bowl, combine the ground beef with the egg and the olive-walnut mixture.
- Season with salt, pepper and quatre-épices.
- Using a tablespoon, scoop out small amounts of the mixture and form into balls.
- Place the flour in a deep dish. Gently roll the meatballs in the flour, tapping off the excess.
- Heat the oil in a large skillet.
- Brown the meatballs on all sides for 7 minutes over high heat, shaking the pan often.
- Drain on paper towels.
- Serve the meatballs hot with a well-dressed salad or mashed vegetable.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
You could serve the meatballs with fondue-style sauces: béarnaise, tartare, bourguignon, barbecue or a lightly-spiced tomato sauce.
