A great rich and tasty second course, PAN-FRIED MEATBALLS WITH SPECK AND PEAS, tender, flavorful, and appetizing, you absolutely have to try these meatballs cooked this way!
Grandma’s meatballs are enriched with flavor, taste, and aroma by adding peas and speck to the sauce during cooking. You can prepare them for Sunday lunch because they are a rich and tasty dish, but also every day because it is an easy and quick recipe to make meatballs.
A delicious and tasty sauce envelops the meatballs, they look amazing wrapped in this dressing of peas and speck pieces, in 20 minutes the dish is ready to be served, and you’ll see what a success!
You can prepare the meatballs with speck and peas the day before, just heat them up before serving. Now follow me in the recipe to prepare these pan-fried meatballs in white sauce with peas and speck, and if you want you can WATCH THE VIDEO RECIPE HERE ON MY YOUTUBE CHANNEL
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg (large, use 2 if small)
- 1.1 lbs mixed ground meat (veal, beef, and pork)
- 2 slices bread
- 1/3 cup grated Parmesan cheese
- to taste salt
- to taste flour (for breading)
- 5.3 oz peas (I use frozen)
- 3.5 oz speck cubes
- to taste extra virgin olive oil
- 1 shallot
- 1 glass white wine
Steps
Start by preparing the meatballs, so in a bowl put the ground meat; I use mixed veal, beef, and pork, you use what you prefer; add the egg, salt, and Parmesan cheese. In a blender, place the bread slices and blend until they turn into fine crumbs and add them to the mixture.
Knead all the ingredients in the bowl with your hands to get a nice homogeneous mixture. If you like, you can add chopped parsley and/or a clove of minced garlic. With hands slightly damp with water or lightly oiled, proceed to make the meatballs by pinching pieces of dough and forming balls. Once all the meatballs are made, coat them in flour and place them on a plate.
Peel and chop a shallot, let it soften in a large pan with a couple of tablespoons of extra virgin olive oil, add the meatballs and brown them well on all sides. Pour the white wine, raise the heat, and let it evaporate.
Add the speck, peas, stir, season with salt, cover with a lid and cook over medium-low heat, stirring occasionally. Once everything is cooked, serve the meatballs hot wrapped in the tasty sauce, they will be creamy and very tender.
