Roussilon Meatballs from Michele Scicolone - Cooking by the Book

Ingredients

• 1 28-ounce can tomato puree
• 2 scallions, minced
• 2 teaspoons salt
• 2 pinches of ground cinnamon
• ½ cup all-purpose flour
• 1 pound ground beef chuck
• 1 pound ground pork
• ¾ cup crumbled French or Italian bread, soaked in water and lightly
• squeezed
• 2 garlic cloves, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 2 large eggs
• Freshly ground pepper
• 1 cup chopped pitted green olives