Stewed meatballs in white sauce with peas, creamy and very soft, as good as the Beer Meatballs or the more classic Sicilian meatballs in tomato sauce.
My children are incredible meatball eaters; they’d even eat them for breakfast dipped in milk, and peas are the only green vegetable they eat without too much fuss. So the pairing of meatballs with peas was almost immediate when a few days ago I was looking for a tasty idea for dinner. The stewed meatballs with peas, without tomato sauce, is a really easy dish to make and I use a secret that makes them even softer and creamier: want to discover it? Let’s go to the kitchen then and you’ll see this recipe for meatballs in white sauce with peas will make you fall in love at first bite and you can use either frozen peas or fresh ones if they’re in season.
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Also check these grandma’s recipes for making meatballs:

If you liked this recipe, also check:
–Creamy mushroom meatballs;
–Meatballs on lemon leaves (Sicilian recipe);
–Onion boats stuffed with meatballs;
–Zucchini rolls with meatballs;
–Meatballs with onion and tomato;
–Creamy orange meatballs;

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 10 Minutes
Portions: 5
Cooking methods: Stovetop
Cuisine: Italian

633.04 Kcal

calories per serving

Info Close

Energy 633.04 (Kcal)
Carbohydrates 46.38 (g) of which sugars 9.06 (g)
Proteins 38.87 (g)
Fat 32.05 (g) of which saturated 10.99 (g)of which unsaturated 11.02 (g)
Fibers 7.94 (g)
Sodium 694.31 (mg)

Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to make stewed meatballs with peas

1.1 lb ground veal (ground)
3 eggs (medium)
2.1 oz Parmigiano Reggiano PDO (or Grana (about 1/2 cup grated))
3 oz breadcrumbs (about 2/3 cup)
1/4 cup white wine
to taste salt
3 cups peas (fresh or frozen)
2 onions (medium)
as needed extra virgin olive oil
as needed 00 flour

Tools

Tray
Frying pan
Pot

How to make meatballs in white sauce with peas

To make meatballs in white sauce with peas, peel and slice one onion and sauté it in olive oil.
Add the peas, one glass of water, salt and let them cook.
Gather the ground meat in a bowl and add the eggs and the cheese, mix and let rest for 5 minutes.
Add the breadcrumbs, just enough for the mixture to become soft but workable.
Let rest 5 minutes; the bread will absorb the moisture. Then form walnut-sized balls and coat them in flour.
Peel and clean an onion, chop it and sauté it in plenty of extra virgin olive oil.
Add the meatballs and let them brown, pour in the wine and deglaze over high heat.
Continue cooking, adding a little water from time to time.
When the peas are almost cooked, add them to the meatballs, let simmer over medium heat for ten minutes; if needed add water. Let the creamy sauce form and then turn off the heat.
Let rest for ten minutes, plate and serve.
The stewed meatballs with peas are delicious just made, but if you need to prepare them in advance, reheat them adding a little water before serving.
Store leftover meatballs in the fridge in an airtight container and consume within 24 hours after reheating.