Meatballs stewed with peas

Procedure

Meatballs stewed with peas

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!