Pea Meatballs (Simple Variant)
When I don't have the time or desire for complicated recipes, pea meatballs are among my favorites for a quick dinner. I often find frozen peas in the freezer and have some minced meat on hand. The recipe doesn't require much preparation. The soaked bread gives the meatballs a soft texture, and the peas retain their fresh taste if I don't boil them too much. It's easy to make and doesn't leave too much mess in the kitchen.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner
Ingredients
- 600 g mixed minced meat (beef + pork)
- 1 slice of bread (preferably white), soaked in milk
- 1 egg
- 100 g grated Parmigiano Reggiano cheese
- salt and pepper, to taste
- a little nutmeg (optional)
- 1 onion (medium)
- 500 g frozen peas
- 1/2 cup tomato paste (about 100 ml)
- a little white wine (30-50 ml, just enough to splash the meatballs in the pan)
- 1-2 cups of water (200-400 ml, for boiling)
- flour, for rolling the meatballs
- olive oil, for sautéing the onion
Preparation Method
1. In a large bowl, I put the minced meat. On top of it, I add the slice of bread, which I soak in milk and squeeze lightly. I crack the egg, add the grated cheese, salt, pepper, and nutmeg if I'm using it. I knead everything by hand until the mixture is homogeneous.
2. I form small meatballs the size of ping pong balls. I roll them lightly in flour to create a light crust when frying.
3. I chop the onion as finely as I can. I sauté it in a pot with a little olive oil over low heat until it becomes translucent, without burning.
4. I place the meatballs over the onion in the pot. I let them brown slightly on all sides, without leaving them too long so they don't dry out.
5. I splash a little white wine and let it cook until almost all the liquid evaporates.
6. I add the frozen peas directly over the meatballs, then add the tomato paste and a cup of water (or two, depending on how much liquid I want in the sauce).
7. I partially cover with a lid and let it simmer over moderate heat. I check from time to time if the peas are ready – it usually takes 25-35 minutes. If the sauce reduces too much, I add a little hot water.
8. I taste the sauce towards the end and adjust the salt and pepper.
Why I Make This Recipe Often
For me, it's one of the most efficient recipes when I want something filling but that doesn't require constant supervision. It fits any day, doesn't have expensive ingredients, and doesn't require special techniques. It's good reheated the next day, and if I make more meatballs, I can easily store them.
Tips and Variations
Tips
- If I want the meatballs softer, I don't squeeze the bread too much.
- The onion should be sautéed over low heat so it doesn't become bitter.
- I don't overload the pot with too much water at the start, so the sauce doesn't turn out too thin.
- Frozen peas are added directly, no need to thaw.
- The sauce should be tasted at the end; sometimes the tomato paste is more acidic and requires salt adjustment.
Substitutions
- The meat: only beef or only pork can be used, but the mix gives a better balance.
- The cheese: any type of grated parmesan or hard cheese works, Parmigiano Reggiano is not mandatory.
- White bread can be replaced with whole grain bread or simple rolls.
- White wine can be omitted without drastically changing the taste.
- The milk for soaking the bread can also be water.
Variations
- I can add chopped herbs to the meatball mixture, such as parsley.
- If I prefer, I can make the meatballs smaller or larger – the cooking time varies slightly.
- A few sprigs of dill added at the end in the sauce slightly change the flavor.
- For a richer taste, I add a bit of chopped garlic to the onion while sautéing.
Serving Ideas
- Goes well simply with a slice of fresh bread.
- With plain rice or mashed potatoes, for those who want something more substantial.
- Can also be packed, reheated in the microwave.
Frequently Asked Questions
1. Can I use canned peas?
Yes, but I only add them in the last 10 minutes, otherwise, they break down quickly and don't need long boiling.
2. What kind of meat is best for meatballs?
The beef-pork mix gives a balanced taste and a texture that is neither too dry nor too fatty. You can use just one type of meat, but the mix is better.
3. How can I prevent the meatballs from crumbling in the sauce?
The mixture needs to be well-bound (not too soft), and the meatballs should be rolled in flour and lightly fried before adding the liquid. I don't turn them too much at the beginning.
4. Can they be made without eggs?
Eggs help bind the mixture, but if you don't want to use them, you can add a little more bread or a tablespoon of semolina. However, the texture will be slightly different.
5. Can cooked meatballs be frozen?
Yes, you can freeze them either plain or directly with the peas and sauce. When thawing, heat them over low heat with a little water, so they don't dry out.
Nutritional Values
Estimate per serving (for 4 servings):
Calories: ~400-450 kcal
Protein: 25-30 g
Fat: 18-22 g
Carbohydrates: 25-30 g
Approximate values, as they depend on the exact type of meat and cheese used. The sauce and peas contribute a good portion of carbohydrates, while the meat and cheese add protein and fat. If you want to reduce calories, you can use leaner meat and less cheese.
Storage and Reheating
Pea meatballs can be stored in the refrigerator, covered, for 2 days. When reheating, I place the pot over low heat with a few tablespoons of water, so the sauce doesn't stick. Microwaving works, but the sauce may dry out. I don't recommend storing for more than 2 days, as the peas change texture. If I make a large quantity, the remaining meatballs can be frozen separately.
When I don't have the time or desire for complicated recipes, pea meatballs are among my favorites for a quick dinner. I often find frozen peas in the freezer and have some minced meat on hand. The recipe doesn't require much preparation. The soaked bread gives the meatballs a soft texture, and the peas retain their fresh taste if I don't boil them too much. It's easy to make and doesn't leave too much mess in the kitchen.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner
Ingredients
- 600 g mixed minced meat (beef + pork)
- 1 slice of bread (preferably white), soaked in milk
- 1 egg
- 100 g grated Parmigiano Reggiano cheese
- salt and pepper, to taste
- a little nutmeg (optional)
- 1 onion (medium)
- 500 g frozen peas
- 1/2 cup tomato paste (about 100 ml)
- a little white wine (30-50 ml, just enough to splash the meatballs in the pan)
- 1-2 cups of water (200-400 ml, for boiling)
- flour, for rolling the meatballs
- olive oil, for sautéing the onion
Preparation Method
1. In a large bowl, I put the minced meat. On top of it, I add the slice of bread, which I soak in milk and squeeze lightly. I crack the egg, add the grated cheese, salt, pepper, and nutmeg if I'm using it. I knead everything by hand until the mixture is homogeneous.
2. I form small meatballs the size of ping pong balls. I roll them lightly in flour to create a light crust when frying.
3. I chop the onion as finely as I can. I sauté it in a pot with a little olive oil over low heat until it becomes translucent, without burning.
4. I place the meatballs over the onion in the pot. I let them brown slightly on all sides, without leaving them too long so they don't dry out.
5. I splash a little white wine and let it cook until almost all the liquid evaporates.
6. I add the frozen peas directly over the meatballs, then add the tomato paste and a cup of water (or two, depending on how much liquid I want in the sauce).
7. I partially cover with a lid and let it simmer over moderate heat. I check from time to time if the peas are ready – it usually takes 25-35 minutes. If the sauce reduces too much, I add a little hot water.
8. I taste the sauce towards the end and adjust the salt and pepper.
Why I Make This Recipe Often
For me, it's one of the most efficient recipes when I want something filling but that doesn't require constant supervision. It fits any day, doesn't have expensive ingredients, and doesn't require special techniques. It's good reheated the next day, and if I make more meatballs, I can easily store them.
Tips and Variations
Tips
- If I want the meatballs softer, I don't squeeze the bread too much.
- The onion should be sautéed over low heat so it doesn't become bitter.
- I don't overload the pot with too much water at the start, so the sauce doesn't turn out too thin.
- Frozen peas are added directly, no need to thaw.
- The sauce should be tasted at the end; sometimes the tomato paste is more acidic and requires salt adjustment.
Substitutions
- The meat: only beef or only pork can be used, but the mix gives a better balance.
- The cheese: any type of grated parmesan or hard cheese works, Parmigiano Reggiano is not mandatory.
- White bread can be replaced with whole grain bread or simple rolls.
- White wine can be omitted without drastically changing the taste.
- The milk for soaking the bread can also be water.
Variations
- I can add chopped herbs to the meatball mixture, such as parsley.
- If I prefer, I can make the meatballs smaller or larger – the cooking time varies slightly.
- A few sprigs of dill added at the end in the sauce slightly change the flavor.
- For a richer taste, I add a bit of chopped garlic to the onion while sautéing.
Serving Ideas
- Goes well simply with a slice of fresh bread.
- With plain rice or mashed potatoes, for those who want something more substantial.
- Can also be packed, reheated in the microwave.
Frequently Asked Questions
1. Can I use canned peas?
Yes, but I only add them in the last 10 minutes, otherwise, they break down quickly and don't need long boiling.
2. What kind of meat is best for meatballs?
The beef-pork mix gives a balanced taste and a texture that is neither too dry nor too fatty. You can use just one type of meat, but the mix is better.
3. How can I prevent the meatballs from crumbling in the sauce?
The mixture needs to be well-bound (not too soft), and the meatballs should be rolled in flour and lightly fried before adding the liquid. I don't turn them too much at the beginning.
4. Can they be made without eggs?
Eggs help bind the mixture, but if you don't want to use them, you can add a little more bread or a tablespoon of semolina. However, the texture will be slightly different.
5. Can cooked meatballs be frozen?
Yes, you can freeze them either plain or directly with the peas and sauce. When thawing, heat them over low heat with a little water, so they don't dry out.
Nutritional Values
Estimate per serving (for 4 servings):
Calories: ~400-450 kcal
Protein: 25-30 g
Fat: 18-22 g
Carbohydrates: 25-30 g
Approximate values, as they depend on the exact type of meat and cheese used. The sauce and peas contribute a good portion of carbohydrates, while the meat and cheese add protein and fat. If you want to reduce calories, you can use leaner meat and less cheese.
Storage and Reheating
Pea meatballs can be stored in the refrigerator, covered, for 2 days. When reheating, I place the pot over low heat with a few tablespoons of water, so the sauce doesn't stick. Microwaving works, but the sauce may dry out. I don't recommend storing for more than 2 days, as the peas change texture. If I make a large quantity, the remaining meatballs can be frozen separately.