Meatballs stewed with peas are a truly delicious typical Italian dish, which can also be served with a good plate of pasta. Making this dish takes some time as the meatballs are first fried and finally left to flavor in the tomato and pea sauce. The recipe that I propose today is that of my family, where instead of bread softened in milk we put boiled potatoes, which in my opinion make the meatballs softer and not dry at all.
Ingredients
For meatballs
For the sauce
For peas
Tools
Steps
For the meatballs: cook the potatoes in boiling water. As soon as they are warm, peel them and mash them with a potato masher. In a bowl, combine the minced meat, Parmesan, chopped parsley, egg, potatoes, garlic paste, salt and pepper. Mix the mixture well. Form the meatballs and pass them in the breadcrumbs. Heat the oil in a large pan and fry the meatballs until golden brown. Drain on absorbent paper and set aside.
For the peas: add the chopped onion oil to a pan and heat, then add the peas. Season with salt and cook for 15 minutes.
For the sauce: chop the onion and put it in a pan with the oil. Heat and fry for a couple of minutes. Add the peeled tomatoes, leave to cook for about 10 minutes, add the peas first, then the meatballs and continue cooking for another 10 minutes to mix all the flavors. Serve hot. As an alternative to frying, they can be cooked directly in the tomato sauce, as soon as it starts to boil, add the meatballs and after 15 minutes add the peas.
Cook’s tips
As an alternative to frying, they can be cooked directly in the tomato sauce, as soon as it starts to boil, add the meatballs and after 15 minutes add the peas.
Recipe of main dishes
Creamy chicken in spinach sauce
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