These pea and oat meatballs are not only a vegetarian dish but also simple and very quick. We prepared them with a bell pepper and ricotta sauce, but if you don’t like peppers, you can easily make a tomato sauce and add the ricotta at the end of cooking.
Currently, we’re trying to diet and eat healthily, which is why you’ll find many recipes not only vegetarian but also with rolled oats that are really easy to find and very simple to prepare.
If you also like main courses with peas, below are more ideas, and then right after the photo, as always, let’s discover how to prepare the pea and oat meatballs!!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pea and Oat Meatballs
- 7 oz peas (fresh or frozen)
- Half zucchini
- 2 cups rolled oats
- 1/2 cup breadcrumbs
- 1 clove garlic
- 2 pinches salt
- to taste black pepper
- 1 red bell pepper (large)
- Half onion
- 3.5 oz ricotta
- 2 pinches salt
Tools
- 1 Immersion Blender
- 1 Pan
Preparation of Pea and Oat Meatballs
To prepare the pea and oat meatballs, first cook the peas (if using frozen peas, no need to defrost them).
In a pan, sauté the crushed garlic clove with a drizzle of olive oil for a few minutes, then add the peas, season, and add a few tablespoons of water.
When the peas start to become tender (it only takes 6 minutes), incorporate the grated zucchini and finish cooking for another 5 minutes.
In the bowl of the immersion blender or in a food processor fitted with blades, add the just-cooked peas, the rolled oats, and the breadcrumbs.
Blend for a few moments, season with freshly ground black pepper, and let rest for at least 20 minutes.
While the pea and oat meatballs mixture rests, prepare the bell pepper sauce.
Finely chop the onion, clean and remove the stalk, seeds, and white filaments from the bell pepper and cut it into small pieces.
In a pan, heat a tablespoon of oil and sauté the onion for a few minutes until it becomes almost transparent, then add the bell pepper cubes and finish cooking.
If necessary, add a few tablespoons of hot water to prevent the peppers from burning. I covered the pan and cooked on low heat for 10 minutes.
When the bell peppers are soft, salt and pepper them and blend everything until you have a smooth cream, then return it to the pan.
With the pea-based mixture form many small pea and oat meatballs (a little larger than a walnut) and gradually place them in the pan with the sauce.
Cook the pea meatballs in the sauce for 6 or 7 minutes, gently turning them with a spatula or simply tossing the pan.
Once cooked, taste the pea meatballs in sauce and if necessary, adjust salt and pepper, drizzle with raw olive oil, and serve.
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How to store pea meatballs with sauce
You can store them in the refrigerator, well-closed in an airtight container, for 2 days.
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