Meatballs with Peas

  • Active Time 25m
  • Total Time 1h 25m

4

Eugenia Bone serves her meatballs with rice instead of pasta to soak up the fantastic marinara sauce.

ingredients

  • 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 breadcrumbs
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon water
  • 1 1/4 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
  • One 16-ounce can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups frounceen peas, thawed
  • Salt and freshly ground pepper

directions

Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, breadcrumbs, 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.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11637

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