Olive-Stuffed Meatballs

Ingredients

1 1/2 pounds ground pork or veal

1 tablespoon butter

1 cup finely-chopped onion

2 garlic cloves, minced

1/2 cup bread crumbs

1/2 cup finely-chopped parsley

1 large egg

1 cup heavy cream

1/8 teaspoon nutmeg

salt and freshly-ground pepper, to taste

16 smalls stuffed green olives

1/4 cup vegetable oil

3 tablespoons flour

1/2 cup dry white wine

1 1/2 cups chicken broth

1 tablespoon tomato paste

1 tablespoon imported mustard

Preparation

Place the meat in a mixing bowl; set aside.

Heat the butter in a small skillet and saute half of the garlic and onion until wilted; cool briefly.

Add the sauteed onion and garlic to the meat; add bread crumbs, parsley, egg, half the cream, the nutmeg, and salt and pepper to taste. Mix well with your hands and divide into 16 equal portions.

Flatten each portion and place an olive in the center. Bring the edges of the patty around the olive to form a ball.

Heat the oil in a skillet large enough to hold the meatballs in a single layer (may need two skillets). Cook, turning frequently to ensure even browning. After 5-10 minutes, or when evenly browned, remove from heat and keep warm.

Drain most of the fat from the skillet and add remaining garlic and onion and cook until wilted. Add flour and stir. Add the wine and stir constantly for 1 minute.

Add chicken broth and whisk to remove any lumps. Stir in the tomato paste; cover and cook 10 minute, occasionally shaking skillet.

Just before serving, stir in cream and mustard.