Steps

• Choose good quality ground meat, tell the butcher to grind it twice. I prefer it lean, but you can choose as you like best

  

• Cut the stale bread into pieces, put them in a bowl with the milk, and wait until it absorbs all the milk, and prepare the Sicilian-style seasoned breadcrumbs see recipe click

  

• In a rather large bowl, put the ground meat, eggs, Sicilian-style seasoned breadcrumbs, and the soaked and squeezed bread. Do not discard the excess milk, as you might need it to further moisten the mixture: Knead

  

• Form the meatballs, I prefer them oval as a good Messinese, but you can also make them round

  

• In a pan, put a sprig of rosemary, some EVO oil, and heat it
  When the oil is hot, place the meatballs and cook for 2/3 minutes on each side, turning only once

  

• As the meatballs cook, set them aside

  

• Let’s move on to the pea sauce: Prefer nice fresh peas. But alternatively, you can use frozen peas.
  Shell them

  

• Peel and chop the onion into pieces, and put it in the pot or a pan with a drizzle of EVO oil.

  

• Let it fry for a few minutes then…
  Add the peas.
  Let them brown for 2 minutes, then…

  

• Add about 1.7 cups of water,
  vegetable broth cube.

  

• and let it cook for only 3 minutes

  

• At this point, you can proceed with baking or pan-frying:

  For oven baking, transfer the pea sauce to a baking dish or casserole, and add the meatballs.

  Place in a preheated oven at 350°F and cook for 15 minutes.

  

• Instead, to proceed with pan-frying, you need to add the meatballs to the peas and cook for another 10 minutes.

  

• And here are the Meatballs and Peas ready, a light and delicious dish.

  

• Cut the stale bread into pieces, put it in a bowl with the milk, and wait until it absorbs all the milk. Drain excess milk

  Prepare the Sicilian-style seasoned breadcrumbs see recipe,

  

• Put the breadcrumbs, the soaked bread in milk, eggs, and ground meat in the bowl. Place the measuring cup, and mix for 2 min at speed 5.

  

• Transfer the mixture to a bowl and form the meatballs

  

• Place the meatballs distributed between the Varoma and its tray, and cover.
  Wash and dry the bowl.

  

• Peel the onion and coarsely chop it, place it in the bowl and chop for 10 sec. at speed 5. Gather with the spatula, pour the EVO oil and cook for 3 min at 230°F speed 1.

  

• Add the peas, vegetable broth cube, and 1.7 cups of water at this point.

  

• Place the lid and Varoma, and cook for 20 min at Varoma reverse speed 1.

  

• At the end of cooking, arrange the meatballs in a baking dish and pour the pea sauce over them.