| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 40g | 14g | 15g |
| sugars | fibre | protein | salt |
| 3g | 2g | 35g | 1.5g |
Why I Love French Niçoise Meatballs
As New England as I am, my gustatory horizons haven’t remained confined to the coasts of Maine. One of my most treasured recipes, inherited from the heart of the sun-soaked Provence region of France, is the Niçoise Meatballs. It’s packed with flavor, tying together threads of rustic French cuisine with a hearty, comforting simplicity that’s irresistible.
A Little Shift from Sea to Land
Born and bred amidst lobsters and clams, it was somewhat of a gastronomical adventure when I first delved into the rich meats and robust flavors of the French countryside. Niçoise Meatballs, with their tender consistency and aromatic herbs, introduced me to a different culinary world. This is not just a shift in the protein of choice, but also a delicious divergence in terms of flavors and textures – it is every bit as exciting as my first taste of a lobster roll or a spoonful of clam chowder.
The Influences
My journey into the piquant and hearty French cuisine was inspired by none other than the acclaimed chef Julia Child, who demonstrated the simplicity and elegance of French cooking. In a way, these meatballs are a testament to her teachings, distinctively French yet effortlessly achievable.
Accompaniments and Similar Dishes
The Niçoise Meatballs find their best companions in a side of crusty baguette, to sop up the divine broth they are cooked in, and a refreshing salad to balance out the richness. It is much like a classic Bouillabaisse in its robust and hearty character. Served over pasta or a bed of mashed potatoes, the Niçoise Meatballs can easily be adapted into your family’s new favorite meatball pasta or meatball sub. It’s versatile enough to serve as an appetizer, main dish, or a potluck crowd-pleaser.
The recipe’s amalgamation of ground beef and pork strikes the perfect balance of tenderness and flavor. Infused with herbes de Provence and simmered in white wine, broth, and tomato paste, these meatballs embrace and reflect every dimension of French cuisine. And let’s not forget the Niçoise olives and capers, which contribute an unique salty tang, making this dish a true delight to relish.
And so, I can’t help but love Niçoise Meatballs – there’s a delightful intrigue to them, marrying my New England roots of utilitarian cooking with the hearty authenticity of French cuisine. This recipe is, to me, a celebration of culinary exploration and love for good food.
What You’ll Need
- 1.5 lb ground beef
- 1/2 lb ground pork
- 1 cup bread crumbs
- 1/3 cup milk
- 2 large eggs
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 1 tablespoon herbes de Provence
- Salt, to taste
- Pepper, to taste
- 2 tablespoon olive oil
- 1.5 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons capers
- 1 cup Niçoise olives, pitted
- 1 tablespoon chopped fresh basil
Method
Step One
In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, eggs, garlic, onion, herbes de Provence, salt, and pepper. Mix thoroughly until well combined.
Step Two
Shape the mixture into meatballs, around 1.5 inches in diameter. Set aside.
Step Three
Heat the olive oil in a large skillet over medium-high heat. Once heated, add the meatballs and brown them on all sides. This will take about 10-12 minutes. Remove the meatballs from the skillet and set aside.
Step Four
In the same skillet, add the chicken broth, dry white wine, and tomato paste. Stir well, scraping off any brown bits from the bottom of the skillet. Bring the mixture to a boil.
Step Five
Reduce heat to low and add in the capers and Niçoise olives. Return the meatballs to the skillet and simmer, covered, for about 30 minutes, or until the meatballs are cooked through.
Step Six
Remove from heat and sprinkle the meatballs with the chopped fresh basil. Serve the Niçoise Meatballs with some bread, pasta, or a salad. Enjoy your meal!
