Languedoc-style Meatballs

Begin by preparing the aromatic base: peel and finely chop the garlic, then thoroughly wash, dry, and mince the parsley. In a large bowl, combine the ground beef and pork, add the prepared garlic, parsley, eggs, salt, and pepper. Knead the mixture thoroughly until uniform, ensuring all ingredients are well combined.

Form the minced meat into small, neat balls, then roll each one in flour. Place the meatballs in the refrigerator to chill slightly and retain their shape.

Prepare the ingredients for the sauce: cut the bacon and ham into small pieces. Peel and finely chop the onion. Wash the tomatoes and dice them into small cubes.

In a saucepan with heated vegetable oil, quickly fry the meatballs for 3-4 minutes until golden brown. Transfer them to a separate dish. Add the bacon and ham to the same saucepan and cook for about 6 minutes. Then add the onion, tomatoes, cayenne pepper, and flour. Stir thoroughly with a wooden spoon and cook for another 4 minutes.

Pour the meat broth into a saucepan and bring to a boil. Return the fried meatballs to the saucepan, reduce the heat, and simmer, covered, for 30 minutes to allow them to absorb the flavors of the sauce.

Blanch the olives in boiling water for 3 minutes, then drain them in a colander. Add the prepared olives to the meatballs and simmer, covered, for another 10 minutes. Serve this magnificent dish with creamy mashed potatoes.