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:

  1. Prepare the meatballs: put the chopped bread in a bowl, pour in the milk, and let it soften for half an hour.
  2. 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.
  3. From the mixture, shape out rather large meatballs, the size of a plum, and set aside.
  4. 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.
  5. 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.
  6. 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!!

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