Boulettes de viande hachée (French style meatballs)

To make the French meatballs recipe mix the minced meat, chopped onion, garlic, breadcrumbs and egg in a large bowl. Season the mixture well with salt and pepper. I find that using your hands is most effective here - it allows for better integration of the ingredients and ensures even distribution of flavors.

Form small meatballs from the mixture and set aside. I like to make them about the size of a golf ball; however, you can make them smaller or larger depending on your preference.

Heat the olive oil in a large frying pan over medium heat. Once hot, add the meatballs and fry until browned on all sides. Be careful not to overcrowd the meatballs - give them room in the pan.

Add the strained tomatoes and the herbs de Provence to the pan. Here's a tip: To keep the sauce from getting too thin, I let it simmer for about 15 minutes until it reaches a nice thickness.

After the sauce has simmered, add the mustard and stir it in well. The mustard adds an extra kick of flavor that really rounds out the dish.

Let the "Boulettes de viande hachee" simmer for another 5 minutes and then serve hot with any garnish. Bon appétit!