I just read the recommendation of a book in which the author says that you learn to cook to love, to give pleasure, to like. Without love there is no kitchen, there is survival. And these meatballs with sun-dried tomato cream, olives and capers are lovingly made in the Le Creuset cocotte. An ideal casserole, resistant and for life. Perfect for making chupchup recipes like this one.

Very simple to prepare, this recipe is to show off. You're going to need bread for sure. You will need bread to cover the plate with the remains of the cream of dried tomatoes, capers and olives. It is an Italian-inspired recipe with very interesting and intense flavors but without excess. If you wish, you can accompany these meatballs with a little long basmati rice and even some baked potatoes would go well.

With the Le Creuset Cocotte I have been able to prepare the entire recipe from start to finish; The advantage of cocottes is that they are so pretty that you can serve them directly on the table. I have used it together with Revol porcelain plates. The perfect table.

Revol porcelain plate

Revol plates from the No.W collection


For the meatballs:

  • 250g minced beef
  • 250g of minced pork
  • 1 large egg
  • 90 g of breadcrumbs
  • 2 tablespoons breadcrumbs with garlic and parsley
  • 100 ml of milk (it can be vegetable, I used oatmeal)
  • 50g grated Parmesan
  • salt and pepper
  • breadcrumbs for molding

For the cream:

  • 200ml of white wine
  • 200ml of water
  • 6 dried tomatoes in oil
  • 2 tablespoons pitted black olives from Aragón
  • 1 tablespoon of seasoned split green olives
  • 1 tablespoon capers
  • 1 large lemon (juice and grated peel to serve)
  • 1/2 clove of garlic
  • fresh basil a bunch of about 20 gr.
  • extra virgin olive oil

At your service:

  • Chopped fresh basil, black olives and plenty of grated lemon peel

Le Creuset Iron Cocotte


  1. To prepare the cream: In a food processor or blender jar, place the well-drained pitted olives, well-drained sun-dried tomatoes, rinsed capers, fresh basil and 1/2 clove of garlic.
  2. Blend for a few seconds until you get the consistency of thick cream. Booking.
  3. For the meatballs: In a bowl, soften the bread with the milk, squeeze it well with your hands to crumble it. Transfer it to a bowl along with the minced meat, the whole egg (without the shell), the Parmesan cheese, a pinch of salt and a pinch of pepper, mix the mixture with your hands.
  4. Just give consistency to the meatball dough by adding two tablespoons of breadcrumbs. Form 25 g balls with the dough and pass them through breadcrumbs (you can help yourself with meatball and croquette tongs ).
  5. To prepare the stew: Heat a splash of extra virgin olive oil in the Creuset cocotte and lightly brown the meatballs. It is not necessary to cook them inside. Add the white wine, the lemon juice and let it evaporate for 2 minutes.
  6. Add the water. Dilute the tomato cream in a few drops of water and add it too. Cover the pan and cook for 10 minutes over low heat. Uncover the pan and reduce for 5 more minutes until the sauce has reduced a bit.
  7. Finally, serve with some black olives, some capers, plenty of grated lemon peel (it's the special touch), and a little chopped fresh basil.

    Revol Porcelain Plate No.W

    Cocotte Le Creuset and Revol plates from the No.W collection

    Recipe author: Olga Vila dePepita Greens
    Claudia Ferrer


    Elena said:

    Muy buena receta, aunque yo también le pondría un poco menos de vino, que igual al añadir el limón se pasa de ácido.

    VICTOR said:

    Tras hacerlas diria que 200ml de vino blanco es demasiado, y que mejor dorarlas en una sartén aparte salvo que tengas una cocote muy grande que te quepan todas. Con una de 24cm no basta

    Diego said:

    Muy buenas, Las albondigas las dejamos con los liquidos o las sacamos de la olla antes de echar el vino, agua, etc.?

    Leave a comment