Peas with meatballs

Name: Peas with meatballs - Eleonora M.
Ingredients: Meatballs 300 g ground beef 1 egg 1 onion 3 cloves of garlic 1 slice of bread soaked in water a few sprigs of dill and parsley salt and pepper 100 g flour 200 ml oil Peas 700 g green peas 300 ml tomat

Meat - Peas with meatballs by Eleonora M. - Recipia

Pea stew with meatballs is one of the dishes I make when I want something cooked but without complicated preparation. The pork meatballs are browned separately and then added to the pea stew, where they blend with the tomato sauce and vegetables. My daughter calls it "mazarica" or "bobite," so the recipe has multiple names in our household. Quick Info Total time: not specified in the recipe; preparation is done in parallel, with the meatballs and pea stew being prepared at the same time. Preparation time: not specified. Cooking time: not specified; the peas simmer for about 10 minutes after adding the tomato juice, and the carrot is left for 5 minutes covered before adding the peas. Servings: the quantity obtained depends on the size of the meatballs and the portions served. Difficulty: easy. Recipe type: pea stew with pork meatballs, suitable for lunch or dinner. Ingredients For the meatballs 300 g minced pork 1 egg 1 onion 3 garlic cloves 1 slice of bread, soaked in water A few sprigs of dill and parsley Salt and pepper, to taste 100 g flour, for coating the meatballs 200 ml oil, for frying For the pea stew 700 g fine peas 300 ml tomato juice 2 onions 1 carrot A few sprigs of dill and parsley Salt, to taste 100 ml oil For thickening, if the stew is too watery A little flour mixed with water, for roux Preparation method 1. Start with the mixture for the meatballs. Finely chop the onion and herbs, then crush the garlic cloves. 2. Place the minced meat in a bowl and add the onion, garlic, herbs, egg, and the slice of soaked bread. The bread should be incorporated into the mixture so that the ingredients mix evenly. 3. Season with salt and pepper, to taste. Mix the composition well until it becomes homogeneous. 4. Form small balls from the meat mixture. Coat each ball in flour, then gently flatten it between your palms. The meatballs should not be too thick, as they cook more easily and brown evenly. 5. Heat the oil and fry the meatballs until they are cooked through and have a slightly browned color. As they are done, remove them from the pan and set them aside. 6. While the meatballs are frying, prepare the base for the pea stew. Chop the two onions and sauté them in a little oil. 7. When the onion has softened, add the carrot sliced thinly. Cover the pot with a lid and let the carrot cook for about 5 minutes along with the onion. 8. Add the peas and enough water to cover them. Allow the vegetables to simmer until the water reduces, and the peas and carrot are cooked. 9. Add the tomato juice and let the stew simmer for about 10 more minutes. During this time, the sauce thickens, and the tomato flavor combines with the peas and vegetables. 10. Finally, adjust the salt and add the finely chopped dill and parsley. 11. Add the meatballs to the pea stew and let them soak in the sauce together. The dish is served after the meatballs have been added. If the stew is too liquid, it can be thickened with a little roux made from water and flour. Mix the flour with water until you get a lump-free composition, then gradually add it to the stew. It’s better to add a little at a time to avoid making the sauce too thick. Why I make this recipe often It’s a practical dish because the meatballs and peas can be prepared simultaneously. Additionally, it combines protein from the meat with vegetables and has a simple sauce that kids enjoy. The fine peas have a pleasant texture, and the meatballs turn a regular pea dish into a more substantial meal. The recipe is also useful when I want to cook a larger quantity. The meatballs are prepared separately, so they can be served with another side dish if I don’t use them all in the pea stew. However, in this version, left in the sauce, they become more tender and absorb the tomato flavor. Tips and variations Tips Chop the onion, garlic, and herbs finely, so the meatball mixture is easy to shape and the ingredients are evenly distributed. The slice of bread should be soaked in water before being added. It helps achieve a softer mixture but must be well integrated into the minced meat. Slightly flatten the meatballs before frying. This way, they won’t be too thick in the middle and will cook more evenly. The carrot is sliced thinly to cook within the indicated time in the recipe. If the slices are thicker, it may take longer for them to soften. The water added to the peas should be enough to cover them. After boiling, it’s important that the liquid reduces before adding the tomato juice; otherwise, the dish may remain too watery. Salt should be adjusted at the end, especially since the tomato juice and meat already have their own flavor. This way, you can better control how salty the dish is. Substitutions The basic recipe does not mention substitutions for the main ingredients. Pork, fine peas, tomato juice, and herbs form the combination used here, so to maintain the original flavor, it’s best to follow the indicated quantities. If you don’t use all the prepared herbs, they can be added at the end, according to preference. For the sauce's consistency, flour is only used if the dish remains too liquid. Variations The recipe can be made with smaller or larger meatballs, depending on how you prefer to serve them. Their size only changes the frying time, not the order of the steps. You can add more or fewer meatballs to the portion of peas, depending on the quantity prepared. The base of peas and tomato sauce remains the same. Serving ideas The dish is served hot, with the meatballs placed in the pea sauce. The herbs added at the end give it a fresh taste and complement the tomato juice. There’s no need for a separate side dish, as the peas and meatballs already form a substantial main course. Frequently Asked Questions Can I prepare the meatballs while the peas are boiling? Yes. This is precisely the advantage of the recipe: while the meatballs are being shaped and fried, you can chop the onion and start the base for the pea stew. This way, both dishes finish approximately at the same time. What should I do if the pea stew is too watery? You can thicken it with a little roux made from water and flour. Mix the flour with water, then gradually add the mixture to the stew. Don’t add the entire amount at once, as the sauce may thicken too much. Why are the meatballs coated in flour? Flour forms a thin layer on the outside and helps the meatballs brown during frying. In the recipe, the meatballs are then placed in the pea sauce. When is the herbs added? The herbs are added at the end, after the peas, carrot, and tomato juice have boiled. At the same time, the salt is adjusted, and then the meatballs are added to the stew. Can I keep the meatballs separate from the peas? Yes, if you want to serve them separately. However, the recipe specifies that they should be added to the pea stew at the end, so the dish is served together, with the meatballs in the sauce. Nutritional values The values are estimates and cannot be calculated with absolute precision, as they depend on the fat content of the meat, the amount of oil absorbed during frying, and the size of the portions. For the entire quantity prepared, using all the mentioned ingredient quantities as a reference, the dish may have approximately 4,000-4,600 kcal, 150-175 g protein, 250-300 g carbohydrates, and 260-310 g fat. The range is wide, especially due to the oil: the 300 ml used for the meatballs and pea stew does not all end up in the final dish, as some remains in the pan. Relative to a serving, the values depend on how many portions are divided from the obtained quantity. The peas and tomato juice contribute carbohydrates and fiber, while the pork and egg provide protein, and the oil and meat contribute most to the fat and calorie content. Storage and reheating Leftover stew should be stored in the refrigerator in a covered container. Since the recipe contains meat and sauce, it’s preferable to consume it within a few days and not leave it at room temperature for long. When reheating, place the portion in a pot and heat it gradually. If the sauce has thickened after storage, it can be thinned with a little water. The meatballs may become softer in the sauce after being in the refrigerator, but this is a natural change in texture and does not affect the serving method.

Peas with meatballs

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