Italian Meatball and Pea Stew
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Italian Meatball and Pea Stew
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Grandma's Italian Meatball and Pea Stew. Made with love, this delicious stew combines flavorful meatballs with peas and a savory broth.
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Ingredients
For the Meatballs
- 1 lb minced pork and beef
- 2 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for cooking
For the Stew
- 2 tbsp olive oil
- 1 white onion diced
- 1 carrots peeled and sliced
- 2 cups frozen or fresh peas
- 3 cups of beef or vegetable broth
- salt and pepper to taste
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Instructions
- Combine the minced meat, eggs, Parmesan cheese, breadcrumbs, parsley, garlic, salt, and pepper in a large bowl. Mix everything together until well combined.
- Next, shape the mixture into small meatballs. Roll them gently between your palms, aiming for a uniform size.
- Now, it's time to cook the peas with carrots, onion, and broth. In a separate pot, add the peas, carrots, onion, and enough broth to cover the ingredients. Bring to boil and let it simmer until the vegetables are tender.
- While the peas and vegetables are cooking, it's time to cook the meatballs. Heat some oil in a skillet over medium-high heat. Carefully place the meatballs in the hot oil. Cook the meatballs until they develop a beautiful golden-brown color, but do not cook them thoroughly.
- Once the meatballs are the desired color, transfer them to the pot with the peas and vegetables.
- Cover the pot with a lid and let everything simmer for another 15 minutes. This will allow the meatballs to finish cooking and absorb the flavors of the stew.
- Serve hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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