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Italian Meatball and Pea Stew

Grandma's Italian Meatball and Pea Stew. Made with love, this delicious stew combines flavorful meatballs with peas and a savory broth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Combine the minced meat, eggs, Parmesan cheese, breadcrumbs, parsley, garlic, salt, and pepper in a large bowl. Mix everything together until well combined.
  2. Next, shape the mixture into small meatballs. Roll them gently between your palms, aiming for a uniform size.
  3. 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.
  4. 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.
  5. Once the meatballs are the desired color, transfer them to the pot with the peas and vegetables.
  6. 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.
  7. Serve hot.