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Meat, South and mountains

Boles de picolat with rice

Boles de picolat are Catalan meatballs made from beef and pork, simmered in a tomato sauce with green olives and served over rice. This recipe serves 4, takes about 70 minutes, and is easy to make, for roughly €3.30 per serving. The key to success is a gentle simmer that keeps the meatballs tender.

Boles de picolat, Catalan beef and pork meatballs in a tomato and olive sauce, served with rice.

Boles de picolat with rice
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.30
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Boles de picolat are generous meatballs, half beef and half sausage meat, simmered slowly in a tomato sauce sharpened by green olives. The meat stays tender, the sauce deepens in flavor as it cooks, and the rice soaks up every bit of it. It's a warming dish, simple in its ingredients but generous in the end result.

This is the kind of recipe to plan for a Sunday, when you have time to let it simmer without watching the clock. Kids usually love the meatballs and the mild tomato sauce, while adults will notice the sharper edge the olives bring. Mon Chou suggests this version for a family meal that's easy to prepare ahead of time.

The ingredients

4 people

Butcher

  • Ground beef 400 g
  • Sausage meat 300 g

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 6 sprigs
  • Onions 2

Dairy

  • Egg 1

Pantry

  • Breadcrumbsoften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 500 g
  • Green olivesoften in the pantry 100 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Eggs

The step by step recipe

  1. Mix the meats with the garlic, parsley, egg, breadcrumbs, salt and pepper, then shape into meatballs.

    Pan fry a small piece to taste and adjust the seasoning before shaping the rest.

  2. Brown the meatballs in the oil, then set them aside. 8 min

    Turn them gently with a spoon, they're fragile.

  3. In the same pan, cook the onions, add the tomatoes and let simmer. 10 min

    A pinch of sugar softens the acidity of the tomatoes.

  4. Add the meatballs and olives back in and let simmer covered. 25 min

    A gentle simmer keeps the meatballs tender.

  5. Cook the rice and serve it alongside the boles. 11 min

    Rinse the rice before cooking so the grains stay separate.

Our tips to get it right

  • Shape the meatballs to a consistent size, about the size of a small golf ball, so they all cook at the same rate.
  • Don't brown them too much in the pan, they'll finish cooking in the sauce and stay more tender if you just sear them briefly.
  • If the sauce reduces too much while simmering, add a splash of hot water rather than covering it tighter, the texture stays looser.

The variations

  • Swap the sausage meat for ground lamb for a more Southern style version, the flavor will be bolder.
  • For a vegetarian version, replace both meats with lentil or chickpea balls mixed with breadcrumbs and an egg.
  • For quick meals with kids, shape smaller meatballs, they cook faster and are easy to eat by the spoonful with the rice.

What to serve it with

  • A glass of red grape juice
  • A green salad with a sharp vinaigrette
  • Bread for mopping up the sauce

Storage

Boles de picolat keep for 3 days in the fridge in a sealed container. They freeze well in their sauce for up to 2 months. Reheat gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can I use something other than breadcrumbs?

Yes, crumbled stale bread works very well and gives a similar result. Avoid very fine panko style breadcrumbs, which make the meatballs denser.

Can I make the meatballs ahead of time?

Yes, you can shape and brown them the day before, then keep them in the fridge. Just reheat them in the sauce the next day to finish cooking.

What kind of olives should I use?

Pitted green olives, not too briny, pair well with the tomato sauce. Avoid black olives, which bring a smokier flavor that doesn't match the original recipe.

Is this dish kid friendly?

Yes, it's a recipe kids usually enjoy thanks to the meatballs and the mild tomato sauce. You can simply reduce the amount of olives if some kids don't like their stronger flavor.

How long does it take to make boles de picolat with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in boles de picolat with rice?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does boles de picolat with rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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