Meatballs with Peas

Meatballs with Peas
Photo by Quentin Bacon

Ingredients

  • 1 teaspoon(s) dried oregano
  • Salt and freshly ground pepper
  • 1.5 cup(s) frozen peas
  • 1 tablespoon(s) chopped parsley
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) water
  • 3 tablespoon(s) golden raisins
  • + 14 more ingredients
    • 0.5 pound(s) ground pork
    • 2 tablespoon(s) dry bread crumbs
    • 0.5 cup(s) minced onion
    • 0.5 pound(s) ground beef chuck
    • 0.5 cup(s) dry white wine
    • 1 tablespoon(s) extra-virgin olive oil
    • 1 16-ounce can chopped tomatoes
    • 0.5 cup(s) minced onion
    • 0.5 teaspoon(s) freshly ground pepper
    • 1 clove(s) garlic
    • 1.25 teaspoon(s) salt
    • 1 tablespoon(s) chopped thyme
    • 1 large egg
    • 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese

Make the Meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs. Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for ...

View full recipe at Food & Wine

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