Ready for an easy recipe? Let’s prepare together the pea meatballs without potatoes, ricotta and eggs! You may ask: what is inside these meatballs? Peas — simply that as the base ingredient — which we will flavor with curry, paprika, salt and pepper, and create a crispy coating with breadcrumbs and sesame seeds.
To make this an lactose-free recipe, I used grated cheese without lactose. I used canned peas, but you can certainly use frozen peas or fresh peas when in season, or dried peas after soaking them in advance.
Depending on the peas you choose, you will need to boil them and let them cool completely before using them for this recipe. In short, this recipe is super quick if you use, as I did, canned peas; otherwise you will need to start the preparation earlier.
I will also recommend a dip with Greek yogurt, mustard and paprika to serve with the meatballs to make them even more delicious. This sauce, for those who already know my blog and follow my recipes, I often serve with grilled vegetables or roasted meats. We literally adore it and it’s very simple to prepare.
I only started eating peas a few years ago; before that I didn’t like them at all. But every year, for several years now, I add a new ingredient to my diet to vary it and above all to enrich the blog with new recipes! So, when I saw recipes for meatballs with peas, I got curious. I saw recipes with potatoes, with ricotta or with eggs, and I wanted them simple, with only peas as the main ingredient, predominant in taste, flavor and texture.
So I started trying some recipes, removing all the ingredients I didn’t consider necessary to make crispy pea meatballs that wouldn’t fall apart during cooking. After a few tests, here I am with today’s recipe: my pea meatballs without potatoes, ricotta and eggs!
Since I started eating peas, I have prepared and shared many recipes on the blog. I highlight my favorites: the cold pea cream, perfect for summer; then the flavorful pan-fried peas, perfect with any meat or fish main course; and finally the couscous with prawns, peas and Genovese pesto. Each link below is clickable and will take you directly to the recipe you choose to read.
Remember that I wait for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat! But now let’s move on to today’s recipe: let’s prepare together the pea meatballs made with canned peas without eggs, that don’t fall apart and are super tasty and fragrant!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 152.45 (Kcal)
- Carbohydrates 18.57 (g) of which sugars 4.87 (g)
- Proteins 7.24 (g)
- Fat 5.20 (g) of which saturated 1.85 (g)of which unsaturated 1.45 (g)
- Fibers 3.72 (g)
- Sodium 366.13 (mg)
Indicative values for a portion of 62 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 pea meatballs that don’t fall apart without eggs
For this pea meatball recipe we will not use eggs, potatoes or ricotta. We’ll make pea meatballs with very few ingredients, flavoring them with spices, breadcrumbs and sesame seeds to make them tasty and crunchy. The cooking is in the oven, but you can choose to fry them in vegetable oil or cook them in an air fryer.
- 2.5 cups peas, canned, drained
- 1 tablespoon white onion, chopped
- 2 oz cheese (in my case lactose-free)
- 1/2 cup breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 1 pinch curry powder
- as needed parsley
- 1 pinch ground turmeric
- as needed breadcrumbs
- as needed sesame seeds
- as needed extra virgin olive oil
- 2/3 cup Greek yogurt
- 1 teaspoon mustard
- as needed parsley
- 1 pinch curry powder
You can use frozen peas, boiling them in advance and letting them cool for at least an hour before preparing this recipe. You can also use fresh peas, always cooking them first and letting them cool completely. You may choose dried peas after soaking and then boiling them. In all these cases, cook the peas simply by boiling them in water with a pinch of salt and then let them cool to room temperature before using.
Tools to prepare fragrant and crunchy pea meatballs
- 1 Food chopper
- 1 Bowl
- 1 Spoon
- 1 Plate
- 1 Baking sheet
- 1 Oven
- 1 Parchment paper
Very few tools, just like the few ingredients we will use for this recipe.
Steps for the pea meatballs recipe without ricotta, potatoes and eggs
I start the preparation by opening the can of peas, discarding the preserving liquid and quickly rinsing them under the tap. Then I let them drain to remove excess water. I pour the peas into the food chopper bowl and add the onion; you can chop it first with a knife to help the chopper.
I turn the machine on and reduce everything to a thick puree. Do not add liquids unless necessary: we are preparing a mixture that we will then work to form the meatballs, so it shouldn’t be smooth or creamy like a velouté. Don’t worry if a few peas remain whole: we’ll work the mixture with a spoon and they won’t be noticeable.
I pour breadcrumbs and sesame seeds onto a plate for the external coating of the pea meatballs. Then I transfer the puree into a bowl and continue by adding the other ingredients: cheese, breadcrumbs, salt, pepper, curry, turmeric and parsley.
I place the baking sheet on the work surface and line the bottom with a sheet of parchment paper. Now, with slightly oiled hands, or using a spoon, I begin to shape the meatballs.
As I form the meatballs, I roll them in the plate with breadcrumbs and sesame and then place them on the parchment paper on the baking sheet. Once the pea mixture is finished, I’m ready to proceed with cooking. I drizzle the meatballs with a little extra virgin olive oil and bake them in the middle of the oven, letting them cook for 25–30 minutes.
Now the crucial step of this recipe. During baking we must never turn the meatballs, or better said, we should not use spoons or other utensils, but try to move the meatballs simply by shaking the baking sheet, helping ourselves with kitchen mitts. Do not touch the meatballs, which at this stage are hot and fragile in consistency. I let them bake and then remove them from the oven, letting them cool for at least 10 minutes on the kitchen counter before serving.
Meanwhile, let’s prepare the Greek yogurt, mustard and paprika sauce. I pour the yogurt into a small bowl, add the teaspoon of mustard and sprinkle with parsley. I stir everything with a spoon until I obtain a creamy, slightly yellowish sauce.
Now I’m finally ready to serve the pea meatballs without eggs, potatoes and ricotta. I can only wish you a good meal and remind you that I wait for you every day on my blog with many easy, quick and delicious recipes like this one!
Follow the entire procedure up to the point where you place the meatballs on the parchment. Use a container or tray that can be placed in the refrigerator, because we will let them rest for at least 30 minutes before cooking.
Then take a non-stick skillet, add a drizzle of extra virgin olive oil and arrange the meatballs. Put the lid on and, over low heat, let them cook for about 10 minutes. Turn them gently with a spoon or, even better, shake the pan with quick movements using the handle and replace the lid to continue cooking.
Total pan-frying time for the pea meatballs: about 30 minutes. They should become golden and crispy on the outside. So shake/turn several times during cooking to avoid them browning only on one side.
How many times have you thought: how do I get children to eat legumes? Here is the solution! Try my recipe for legume meatballs and you’ll see they will finish them all! Peas are legumes that younger children — and even many adults — often don’t eat willingly. They are rich in protein and carbohydrates and are good for our bodies. If fresh, even better, but if you don’t have them and are short on time, this recipe for meatballs with canned peas is perfect for you!
Storage and variations of the pea meatballs recipe:
Storage of pea meatballs: you can keep the meatballs in a lidded container for a couple of days. Make sure they are completely cool before storing. Keep them in the refrigerator for a couple of days and then reheat them in a pan.
Variations: if you don’t like curry or paprika, you can replace them with spices you prefer. For example, cumin, coriander, or simply parsley or fresh thyme. You can choose to fry the meatballs in vegetable oil instead of baking them. You can also use an air fryer to cook the pea meatballs.
If you have no lactose intolerances, you can add an aged cheese instead of the grated cheese I used. Maybe a smoked provola, a flavorful Pecorino Romano, or a smoked ricotta. In short, choose the cheese you prefer.
