Basque Country Meatballs in Peppered Earth Spicy Tomato Sauce

This recipe offers a simplified version of the French-Basque classic, Boles de picolat. Designed for convenience, it works perfectly as a party dish and can be made in either a crock pot or Dutch oven, making it ideal for gatherings or sporting events. For a more substantial meal, simply add a can of drained navy beans near the end of cooking, allow them to simmer for about 10 minutes, and serve the dish over rice. Click the recipe card below to download the recipe.

Ingredients

Meatballs

• ½ lb ground beef (15-20% fat)

• ½ lb ground pork

• 2 cloves garlic, finely minced

• Small handful of flat leaf parsley, chopped

• ¼ cup breadcrumbs

• 1 large egg

• ½ teaspoon Peppered Earth Sweet Paprika

• ¼ teaspoon black pepper

• 1 teaspoon salt

• Olive oil for browning (Durant Olive Oil recommended)

Sauce

• 1 can (15 oz) organic tomato sauce, such as Bianco DiNapoli

• 1 small onion finely chopped

• 1.5 teaspoons Peppered Earth Basque Chile Powder

• ¼ teaspoon ground cinnamon

• 1 jar (6 oz) pitted manzanilla olives, drained

• ¼ cup dry white wine

• Salt to taste

Instructions

Preparing the Meatballs

In a large bowl, combine all the meatball ingredients using your hands to ensure a thorough blend. Take care not to overmix, as this can result in tough and rubbery meatballs.

Shape the meat mixture into small balls, each about 1.5 inches in diameter.

Heat olive oil in a pan or Dutch oven medium heat. Add the meatballs and cook (in batches if needed), turning occasionally, until they are lightly browned and golden on both sides, about 4 minutes.

After the meatballs are browned, add the diced onion and cook for another 2 minutes stirring occasionally.

Making the Sauce

CROCK POT PREPERATION: Add browned meatballs, onions, tomato sauce, white wine, drained olives, bay leaf, and spices—including salt, Basque chile powder, and cinnamon—to the crock pot. Cook on high for 1–2 hours, until the meatballs are tender and the flavors of the sauce have melded together. Taste and adjust seasonings as needed.

STOVE TOP PREPARATION: After browning the meatballs and onions, reduce the heat to low and add tomato sauce, white wine, drained olives, bay leaf and spices (salt, Basque chile powder, and cinnamon). Cover and simmer for 30–45 minutes, until the meatballs are tender and the flavors have blended. Taste and adjust seasonings as needed.

Serving

Transfer the meatballs and sauce to a shallow serving bowl. Garnish with freshly chopped parsley before serving.

Click the image above to download and print the recipe.