in Italy

Pea meatballs

updated

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Ingredients for 4 servings:

  • 2 can/n peas, fine
  • 50 g bread(s), fresh, crustless or toasted
  • 2 eggs
  • 30 g Parmesan, grated
  • Oil for frying
  • salt and pepper
  • 1 tsp rosemary, ground
  • 30 g breadcrumbs or breadcrumbs
  • 1 small beetroot
  • 2 tbsp yogurt, Greek
  • 1 garlic clove(s), crushed
  • Salt
  • mint

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pile of squash

Drain the peas and blend them in a blender with fresh bread, 1 egg, Parmesan cheese, a pinch of salt, and rosemary. With wet hands, form nut-sized meatballs. Dip them in the remaining beaten egg, then coat in breadcrumbs. Fry in hot oil for a few minutes. Soak up any excess oil with a paper towel and serve hot. This sauce goes well with the meatballs: Cut a small beetroot into thin strips (julienne), mix with 2 tablespoons of Greek yogurt, a crushed garlic clove, a pinch of salt, and 5 fresh mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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