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Meatballs with Peas

Source: © Food & Wine Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
Eugenia Bone serves her meatballs with rice instead of pasta to soak up the fantastic marinara sauce.
1/2 pound  ground beef chuck
1/2 pound  ground pork
3 tablespoons  golden raisins soaked in hot water and drained
1   large egg beaten
1/2 cup  minced onion
2 tablespoons  dry bread crumbs
2 tablespoons  freshly grated parmigiano-reggiano cheese
1 tablespoon  chopped thyme
1 tablespoon  chopped parsley
1 tablespoon  water
11/4 teaspoons  salt
1/2 teaspoon  freshly ground pepper
1 tablespoon  extra-virgin olive oil
1/2 cup  dry white wine
1 tablespoon  extra-virgin olive oil
1/2 cup  minced onion
1   garlic clove minced
1 16 ounce  can chopped tomatoes
1 teaspoon  dried oregano
1 1/2 cups  frozen peas thawed
salt and freshly ground pepper
Meatballs with Peas Recipe at
Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
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Rating: 3
by: David, ON Reviewed: 08/30/2012
Why would i put peas with meatballs?
Well? Why? just crazy
20 people gave this Cheers. Click here to Cheer this review. Report Violation
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