Meatballs with peas are one of the most exquisite meat dishes that can be prepared. There are many recipes; each with its own peculiarities.
We will introduce you to one of them, with which you will be able to take advantage of all the benefits of meat along with the antioxidants provided by vegetables.
Before starting, we want to remind you that eating meat is recommended as part of a balanced and healthy diet. Do not demonize red, as there is still no evidence to confirm that it is harmful to health. This has only been demonstrated in the case of processed meats.
dumplings with peas
One of the central elements of meatballs is meat. This ingredient is a very high quality source of proteinas they have a high biological value.
Was tried that regular consumption of this type of nutrient significantly reduces the risk of developing sarcopenia and other types of degenerative muscle pathologies.
Moreover, It should be borne in mind that meat also provides fat, albeit a healthy one. For many years, the consumption of saturated lipids has been associated with an increased incidence of cardiovascular disease.
However, the matter has changed. according to research published in Nutrition, Metabolism and Cardiovascular Diseases, regular intake of saturated fatty acids is associated with a lower risk of stroke.
The only fats harmful to health are, therefore, those of the trans type. These are found in processed foods of industrial origin, as well as baked goods.
- 500 grams of minced meat.
- 200 grams of minced pork.
- 1 egg.
- 2 onions.
- 1 spring onion.
- 4 cloves of garlic.
- 100 grams of peas (can be frozen).
- 1 liter of chicken broth.
- 2 tablespoons of extra virgin olive oil.
Step by step
The first thing to prepare is the peas. Because of this just cook them with water and salt in a pan for about 5 minutes. Once the time has elapsed, they are drained and set aside.
Immediately afterwards it will be necessary to peel 2 cloves of garlic and let them dry in a saucepan with the oil. Diced onions will also be added. With a gentle fire you have to wait for them to boil and take on colour. At this point, add a couple of tablespoons of flour and continue cooking.
Time to pour the chicken broth into the saucepan, allowing it to reduce to medium heat. This sauce must be passed through a potato masher when it has reached a homogeneous consistency It will serve as a base in a pan in which the meatballs will be placed..
The next step is to peel another 2 cloves of garlic and cut them into very small cubes. The spring onion will also be chopped and these vegetables will be introduced in a pan with a base of olive oil.
When they are ready, they will be placed in a bowl together with the meat, egg, parsley, salt and pepper. All these ingredients must be mixed well. until you reach a mass with which you can form meatballs.
Small pieces of dough are separated and these units of meat are formed, which will be dipped in flour and fried in a pan with hot oil. The last step is to put them in a container together with the sauce we have reserved, the peas and a little parsley. It is recommended to cook everything together over low heat for another 5 minutes to blend the flavors.
Meatballs with cuttlefish and pea sauce
We don’t want to say goodbye without showing you a variation of the previous recipe that can provide added value. A very healthy ingredient is introduced inside it: cuttlefish.
This marine product has high quality protein, but also with minerals such as iodine, essential for health. Indeed, there are evidence as this element plays a key role in the functioning of the thyroid gland.
- 300 grams of minced meat.
- 400 grams of cuttlefish.
- 300 grams of minced pork.
- 200 grams of peas (can be frozen).
- 1 onion.
- 100 grams of tomato puree.
- 2 eggs.
- 1 liter of fish broth.
- Minced garlic and parsley.
- Extra virgin olive oil.
- Salt and black pepper.
Step by step
The first thing to do is to put the eggs, the parsley, a finely minced clove of garlic, salt and pepper in a bowl. You have to mix well, since after this preparation all the minced meat will be added.
Just enough is kneaded to obtain a homogeneous consistency and a compact dough.. From here it is possible to extract balls which will make up the meatballs and which will be floured before cooking.
In parallel, it is necessary to wash the cuttlefish and cut them into cubes. With a drizzle of hot oil in a saucepan, the marine product will be well cooked, allowing it to release water and evaporate, again over medium heat. Once it reaches a certain color it is removed and set aside.
At this point we will have to put the diced onion in the saucepan. Once you reach a transparent shade, you can add tomato puree or tomato pulp. With both ingredients you will make a sauce, to which it is advisable to add a drop of wine, allowing the alcohol to evaporate.
The next step is to include half of the broth. From here it is advisable to introduce the cuttlefish, mixing well and letting them cook for at least 10 minutes over low heat.
In another pan, fry the floured meatballs until they are well cooked inside. Add the meatballs to the casserole with the cuttlefish and cook for 20 minutes on low heat. If the sauce thickens too much, add more broth.
The last step is to incorporate the peas into the saucepan, removing everything and waiting about 5 minutes for them to be well cooked. You can also keep adding stock if the stock is too thick. Before consuming it, it is recommended to let it rest for an hour.
Prepare meatballs with peas
As you see, preparing meatballs with peas is simple, even if it is true that it takes time. However, they hold up very well in the refrigerator and can even be frozen.
We recommend that the day you start doing this, you earn a large amount. Divide them into containers and keep them to consume them progressively.
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