John Myers
Pea Meatballs with Lecho and Beans
The perfect pea meatballs with lecho and beans recipe with a picture and simple step-by-step instructions.
- 200 g Minced meat
- 1 glass Letscho
- 1 rifle Drained red canned beans
- 1 small box Drained green canned peas
- 1 piece Onion white
- 2 piece Garlic cloves chopped
- 1 tbsp Breadcrumbs
- 1 tbsp Flour
- 0,25 tsp Thai curry red
- 2 tbsp Rapeseed oil
- 1 Cup Red wine
- 1 shot Maple syrup
- 1 tsp Tomato paste
- Salt
- Pepper
- Knead the minced meat well with half a finely chopped onion, garlic clove and breadcrumbs.
- From the minced meat, approx. 1 cm large meatballs are formed, each of which has a pea inside.
- Now roll the meatballs in the flour and lightly fry them in the oil. Shortly before the end of the process, add the remaining onion and garlic clove, chopped.
- Put the letscho out of the glass in a bowl, cut pieces that are too large and set aside.
- Now sear the tomato paste, rinse the Letscho glass well with the red wine and deglaze the meatballs with it.
- Add letscho, beans and the remaining peas, bring to the boil, season with the spices and maple syrup.
- If the consistency is too thick for you, you can add some meat broth.
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