The MEATBALLS WITH PEAS are a dish of family tradition, typical of our grandmothers, and perhaps for this reason timeless and always much appreciated by both adults and children. It’s a simple and very economical dish that, if made correctly, turns out tasty and worthy of being served as a main course on any occasion.
Of course, as with all family recipes, many variations exist. The one I suggest here is particularly delicious, in my opinion, because the addition of grated carrots to the mixture helps keep the meatballs soft and appetizing without having to add milk-soaked bread crumbs or other similar ingredients.
Furthermore, the side of peas, following tradition, wonderfully completes the dish—especially if you use fresh, high-quality legumes, which will add sweetness and a pleasant crunch to the plate.
Also see how to make other tasty meatballs:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz ground beef
- 1 1/2 cups peas
- 1 egg (medium)
- 1 carrot (large)
- Half onion
- 1/2 cup breadcrumbs
- 1 oz parmesan cheese
- Half glass white wine
- to taste salt
- to taste black pepper
- to taste parsley
- to taste extra virgin olive oil
- 4 leaves mint
Tools
- 1 Large pan
- 1 Bowl
- 1 Frying pan
Steps
Preparing the MEATBALLS WITH PEAS takes little time and even less skill in the kitchen.
Grate the carrot into thin strips and slice the onion thinly. In a pan place a drizzle of oil and cook the carrot and onion over low heat for 10 minutes. Lightly salt and let cool.
In a bowl place the ground meat, the now-cooled carrot, the egg, the parmesan, the breadcrumbs, the parsley and season with salt and pepper.
Mix everything until you obtain a homogeneous and soft mixture. Take small handfuls of meat and work them with your hands until you form medium-sized balls.
In a large pan warm the oil. Add the meatballs and brown them on all sides.
Deglaze with the wine and once the alcohol has evaporated add the peas, preferably fresh, and a glass of water. Salt, pepper, cover with a lid and let cook for 20-25 minutes over low heat.
When cooked, add the chopped mint and stir. Plate the MEATBALLS WITH PEAS and enjoy them in all their goodness.
