Catalan Spiced Meatballs from Sud de France by Caroline Conran

Ingredients

• salt
• 20 g dried ceps, soaked in 250 ml warm water
• 2-3 tbsp flour
• 150 g crushed plum tomatoes
• 3 small dried chillies, crumbled or ½ tsp chilli flakes
• 1 tsp pimentón
• 150 g stoned green olives
• 225 ml stock
• ½ tsp cinnamon (use more if you like)
• 1 large egg
• 2 tbsp chopped parsley
• 3 cloves garlic, mashed with a fork
• 1 tsp salt, pepper
• flour for dusting
• 250 g well seasoned, pure pork sausage meat
• 250 g finely minced fatty pork
• 500 g finely minced beef or veal
• 1 onion, finely chopped
• 5 tbsp olive oil
• 10 cm day-old baguette