Meatballs stewed with peas, one of the second most loved Italian dishes, beloved especially by children. Perhaps this is the first course of which I can remember. I do not know if my memory is genuine or whether it is due to tell Mom and Dad, that paint me little difficult character and (What an absurd view of the evolution) picky. It is said that, to warm up a camp stove to the little pain in the ass a bit’ meatballs with peas, zealously cooked and taken from Messina by my grandparents, My mother has blown up the glass of the bedside of a famous Grand Hotel in Taormina, where it seems that still collect flown peas everywhere.
For the meatballs with peas I have still a special affection, It is tied to the memory of my grandparents and my childhood, it was wonderful. So you will understand that for me it would be great to taste these meatballs stewed with peas to all your children who misbehave to eat. Faced with these meatballs I am sure it will not resist.
They are very easy to do, and now that the fresh peas are in season they will also have a sprint more: I suggest you prepare a few hours in advance, Also a day before if you want, so that the flavors are based perfectly. To multiply the taste and joy served the stewed meatballs with peas with a soft, creamy, greedy mashed potatoes. Now take a look at all my RECIPES OF MEATBALLS and of course all my SICILIAN RECIPES for inspiration. And have a nice day.
400 grams of ground beef
100 grams of bread crumbs
milk as required
salt and pepper
1 whole egg
60 grams of shredded PDO Parmigiano reggiano
40 grams of grated pecorino Dop
chopped parsley, to taste
breadcrumbs, just enough to coat the meatballs
peanut oil for frying, to taste
a fresh spring onion or shallot
350 grams of peas (net weight)
extra virgin olive oil, to taste
vegetable broth (or hot water), to taste
To prepare the meatballs stewed with peas, put in a large bowl the ground, the breadcrumbs soaked in a little milk and squeezed, the egg slightly beaten, chopped parsley, Parmesan cheese and grated pecorino, a pinch of salt and plenty of ground black pepper. Mix with your fingertips, without squeezing too much otherwise the meat meatballs will be tough. Mix to obtain a homogeneous mixture, adjust the salt if necessary and put the dough for the dumplings in the refrigerator for 30 minutes.
With slightly moistened hands roll into round balls (not too small, the size of a ping pong ball), dip them in breadcrumbs seasoned with a pinch of salt and FRY in peanut oil (at a temperature of 160 degrees, If you are a meat thermometer) until golden brown.
Finely chop the spring onion, put it in a pan with extra virgin olive oil and little hot water or vegetable broth (do not burn the onion) and cook on low heat until the onion is lightly faded. Add the peas, season with salt and cover flush with the hot vegetable stock (or water). Cook for 10 minutes over medium heat, quindi aggiungere le polpette che avete fritto in precedenza al sugo di piselli.
Cover and cook the meatballs stewed with other peas 10 minutes, so that the meatballs have time to insaporirsi. Indeed, vi consiglio di preparare le polpettine in umido con piselli con qualche ora di anticipo, so that the flavors can blend optimally. Serve the meatballs stewed with hot peas (but not hot), accompanied by a soft and tasty mashed potatoes. Bon appétit!