Meatballs with Peas
Ingredients
- 1/2 pound ground beef chuck ⓘ
- 1/2 pound ground pork ⓘ
- 3 tablespoons golden raisins, soaked in hot water and drained ⓘ
- 1 large egg, beaten ⓘ
- 1/2 cup minced onion ⓘ
- 2 tablespoons dry bread crumbs ⓘ
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese ⓘ
- 1 tablespoon chopped thyme ⓘ
- 1 tablespoon chopped parsley
- 1 tablespoon water ⓘ
- 1 1/4 teaspoons salt ⓘ
- 1/2 teaspoon freshly ground pepper ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
- 1/2 cup dry white wine ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
- 1/2 cup minced onion ⓘ
- 1 garlic clove, minced ⓘ
- One 16-ounce can chopped tomatoes ⓘ
Instructions
- 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 7 minutes, rolling a few times, until lightly browned.
- Turn the oven to 400.
- Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.
- In a saucepan, heat the oil.
- Add the onion and garlic and cook over moderate heat for 5 minutes.
- Add the tomatoes and oregano and cook for 5 minutes.
- Add the peas and cook 5 minutes, until thickened.
- Season with salt and pepper.
- Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling.
- Let rest for 10 minutes, then serve.
Nutrition & Diet Analysis (per serving)
1032
kcal
52% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).