Meatballs with Peas
Recipe from Food & Wine

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


Meatballs with Peas
Quentin Bacon

by 1  person

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 25 mins
Related Categories: Beef, Dinner, Meatballs, Pork, Seasonal, Winter
 
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Ingredients
  • 1/2  pound
    ground beef chuck
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  • 1/2  pound
    ground pork
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  • 3  tablespoons
    golden raisins, soaked in hot water and drained
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  • 1 
    large egg, beaten
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  • 1/2  cup
    minced onion
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  • 2  tablespoons
    dry bread crumbs
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  • 2  tablespoons
    freshly grated Parmigiano-Reggiano cheese
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  • 1  tablespoon
    chopped thyme
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  • 1  tablespoon
    chopped parsley
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  • 1  tablespoon
    water
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  • 1 1/4  teaspoons
    salt
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  • 1/2  teaspoon
    freshly ground pepper
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  • 1  tablespoon
    extra-virgin olive oil
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  • 1/2  cup
    dry white wine
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Directions
1.
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.
2.
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 degrees. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.
3.
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.
4.
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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