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Meatballs with Tomatoes and Peas
Small beef meatballs, lightly browned and then simmered in tomato with sweet peas until the pan juices turn into a gentle sauce. They freeze well and, broken up, make a fine sauce for pasta.
- YieldServes 4 (about 20 meatballs)
- Hands-on35 min
- Total1 h 16 min
- Difficulty
Ingredients
- 1 sliceplain white bread, crust removed
- 2 tbspwhole milk
- ½small yellow onion, finely chopped
- 450 gground beef chuck
- 1egg
- 25 gParmigiano-Reggiano, freshly grated, about 1/4 cup
- 0.13 tspfreshly grated nutmeg
- to tastesalt
- to tastefreshly ground black pepper
- 30 gfine dry bread crumbs, about 1/4 cup
- 80 mlvegetable oil, about 6 mm deep in the pan
- 240 mlcanned whole peeled tomatoes, with their juice, about 1 cup
- 570 gfresh peas in the pod, shelled
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