Meatballs with peas and baby carrots. A main course from Italian cuisine, perfect for a nutritious and colorful meal.
This recipe is perfect for a family lunch or a dinner with friends as the meatballs are very soft and the baby carrots are very popular with children.
They are a great alternative to meatballs with potatoes and béchamel or the classic meatloaf.
Prepare them the night before for your office lunch, just accompany them with a simple plain rice.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs ground veal
- 2 eggs
- 3 slices white bread
- 1 cup milk
- 3.5 oz grated Parmesan cheese
- to taste salt
- to taste black pepper
- 7 oz frozen peas
- 5.3 oz baby carrots (frozen)
- 2 tbsps extra virgin olive oil
- 1 cup vegetable broth
Tools
- 2 Bowls
- Pan
- Lid
Steps
Let’s prepare the meatball mixture
In a bowl, break the slices of white bread. Add the cup of milk and let them soak.
In another large bowl, place the ground veal with the eggs, the grated Parmesan cheese, salt and pepper. Squeeze the white bread well to remove excess milk and add it to the rest of the ingredients. Knead with your hands until you get a homogeneous mixture.
Form meatballs the size of a golf ball and place them on a plate.
In a large pan, heat the extra virgin olive oil over medium heat. Add the meatballs and brown them evenly on all sides. To perform this operation, just shake the pan.
Add the baby carrots and peas, the vegetable broth, stir and cook covered for 15/20 minutes. If they dry out too much, add more vegetable broth.
Our meatballs with peas and baby carrots are ready. Enjoy your meal.
If you liked this recipe, you might be interested in:
Meatballs and meatloaves. 7 dinner-saving recipes
Storage and tips …
Store in the fridge but heat before serving.
Consume within 2 days
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