Meatballs with Tomato Sauce
"When I have leftover cooked meat from a roast or a stew, or even leftover steak, I often chop it and use it to make stuffing, chili or meatballs like these boulettes ("small balls")?a staple in every French housewife's cooking repertoire. You can serve the boulettes on their own with a salad, or brush them with barbecue sauce and serve with mashed potatoes. Here, they're topped with a quick-cooking tomato sauce dotted with tangy green olives...."
INGREDIENTS
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12 ounces leftover roast beef, veal or pork, coarsely chopped
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3 tablespoons all-purpose flour
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 cup minced onion
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1/4 cup minced celery
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1 garlic clove, minced
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1/4 teaspoon dried thyme
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1/4 teaspoon freshly ground black pepper
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3 large eggs, beaten
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Vegetable oil, for frying
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1/4 cup vegetable oil
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3 garlic cloves, minced
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1/2 cup minced onion
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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One 28-ounce can diced tomatoes with their liquid
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1/3 cup pitted green olives, coarsely chopped
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Salt and freshly ground pepper
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