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Category: Beef
Prep Time: Cook Time: Total Time:
MEATBALLS
1/2 pound ground beef chuck
1/2 pound ground pork
3 tablespoons golden raisins, soaked in hot water and drained
1 large egg, beaten
1/2 cup minced onion
2 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon water
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
SAUCE
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
1 garlic clove, minced
One 16-ounce can chopped tomatoes
1 teaspoon dried oregano
1 1/2 cups frozen peas, thawed
Salt and freshly ground pepper
Directions
Make the Meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.
Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.
Make the Sauce: In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.
Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.
Serve With
Rice or mashed potatoes.
Meatballs with Peas
Meatballs with Peas
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Category: Beef
Prep Time: Cook Time: Total Time:
MEATBALLS
1/2 pound ground beef chuck
1/2 pound ground pork
3 tablespoons golden raisins, soaked in hot water and drained
1 large egg, beaten
1/2 cup minced onion
2 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped thyme
1 tablespoon chopped parsley
1 tablespoon water
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
SAUCE
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
1 garlic clove, minced
One 16-ounce can chopped tomatoes
1 teaspoon dried oregano
1 1/2 cups frozen peas, thawed
Salt and freshly ground pepper
Directions
Make the Meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.
Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.
Make the Sauce: In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.
Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.
Serve With
Rice or mashed potatoes.
Meatballs with Peas
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.