John Myers
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Meatballs Filled on Mushy Peas
The perfect meatballs filled on mushy peas recipe with a picture and simple step-by-step instructions.
For the meatballs
- 500 g Mixed minced meat
- 1 piece Bun old
- 12 Bullets Mozzarella minis
- 1 piece Chopped onions
- 0,5 bunch Chopped parsley until smooth
- 1 teaspoon Tabasco
- 2 teaspoon Mustard
- Salt
- Pepper
- Oil
- 1 tablespoon Butter
- 2 cl Natural carbonated mineral water
For the pea puree
- 1000 g Green frozen peas
- 0,5 piece Lemon
- 3 piece Peppermint tea bags
- 1 tablespoon Butter
- 250 Milliliters Vegetable broth
- 1 piece Onion
The preparation
- Soak the bun in lukewarm water.
The meatballs
- Put the minced meat in a bowl. Then the finely chopped onion, mustard, chopped parsley, Tabasco, egg yolk, salt and pepper. Finally the soaked and squeezed bun.
- Mix everything into a smooth dough and season to taste again.
- For the necessary looseness, I add 2cl carbonated mineral water to the meat dough.
- Now my ice cream scoop is used. So I always have the same size of meat dough. Press a mini mozzarella ball into each ball of meat and seal.
- I roll the meatballs in breadcrumbs, if you don’t like that, just leave them out.
- Fry the meatballs in olive oil and keep warm. Add 1 tablespoon of butter for a great taste.
The pea sauce
- Finely dice the onion and sauté in a saucepan.
- Add the peas with the stock and cook until soft.
- Drain, collect the stock and put the peas back into the saucepan. Add 6 tablespoons of stock.
- Use the magic wand to puree the peas and let the peppermint trickle in from the tea bag. Round off with butter.
- Season to taste with lemon juice.
- Put the puree on a plate and put the meatballs on top.
- If you like, you can serve it with toasted baguette.
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