MEATBALL RECIPE
Meatballs with peas are a simple dish that will appeal to everyone, young and old. A typical dish from the mid-northern region of Italy, Bologna, they are great served with bread, usually as a main course. Easy to make, in some areas of the world they are paired with pasta, but for this recipe, we suggest you savor them as a second dish with Organic red wine.
Ingredients: (4 servings)
FOR THE MEATBALLS:
Organic Minced Beef 400 gr
2 slices Organic Bread
Organic Milk 30 ml
1 Organic Egg
Organic Italian Parmigiano Reggiano 60 gr
Salt
Fresh Parsley 1 tuft
FOR THE SAUCE:
Organic Italian Tomato Puree 500 ml
Organic Frozen Peas 300 gr
Organic Italian Extra Virgin Olive Oil 3 tablespoons
Salt
Instructions:
- Prepare the meatballs: put the chopped bread in a bowl, pour in the milk, and let it soften for half an hour.
- Collect the minced meat in a bowl and add the bread, well-squeezed, grated cheese, egg, and a pinch of salt. Mix well until you have a very homogeneous and soft mixture.
- From the mixture, shape out rather large meatballs, the size of a plum, and set aside.
- In a pan pour the oil, tomato puree, and peas, add a pinch of salt, put on the heat, and cook for 7-8 minutes, until the sauce begins to warm.
- Add the meatballs, cover, lower the heat and cook for about 20 minutes, adding, if necessary, a drop of water to prevent the sauce from thickening too much.
- After cooking time, turn off, garnish with a few leaves of parsley, and serve the meatballs hot.
Enjoy with roasted bread and a glass of rich Organic Sangiovese Red Wine!!
