Soft meatballs with potatoes and peas: tasty and light!: There are days when I want to make something that everyone likes, without spending hours in the kitchen and without feeling too heavy.
I often make these meatballs during those times: they are soft, simple, and always get finished.
I pair them with whatever I have in the fridge and dinner is sorted.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Days
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 565.92 (Kcal)
- Carbohydrates 33.85 (g) of which sugars 4.23 (g)
- Proteins 25.59 (g)
- Fat 36.21 (g) of which saturated 13.74 (g)of which unsaturated 20.55 (g)
- Fibers 5.06 (g)
- Sodium 1,564.47 (mg)
Indicative values for a portion of 200 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 for Easy and Soft Meatballs with Potatoes and Peas
This recipe comes from the simple flavors of tradition, but with an added touch of lightness and creaminess. A dish that tastes like home, reminiscent of grandma’s lunches and moments of conviviality.
- 10 1/2 oz potatoes
- 7 oz peas (fresh or frozen)
- 1/2 cup Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs (+ more for coating)
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste chopped parsley
- 1 1/10 lb mixed ground meat
Steps
Try them today and be surprised by their goodness! Prepare these meatballs and share them with loved ones, accompanied by a fresh salad or creamy sauce. Let us know in the comments how you personalized them!
Prepare the mixture: In a bowl, mix the ground meat with the egg, Parmesan, breadcrumbs, garlic, and parsley. Season with salt and pepper and mix until a homogeneous mixture is obtained.
Form the meatballs: Take small portions of the mixture and shape them into round meatballs with your hands. Roll them in flour to better seal the meat.
Brown the meatballs: In a large pan, heat the extra virgin olive oil and brown the meatballs on all sides until golden.
Add the vegetables: Peel and dice the potatoes, then add them to the pan along with the peas.
Stew: Pour in the vegetable broth (and the tomato sauce if you prefer it slightly red), cover with a lid, and let simmer over medium-low heat for about 30 minutes, stirring occasionally.
Serve: The meatballs will be ready when the sauce has slightly thickened and the vegetables are tender. Serve hot with a slice of bread to soak up the sauce!I often prepare them in advance too, because they are even better the next day.
Storage: You can store the meatballs in the refrigerator for 2 days in an airtight container or freeze them for up to 3 months.
Notes: For a lighter version, you can cook them directly in the broth without browning them first.
Service: Perfect with homemade bread or a side of grilled vegetables!
