Braised meatballs aux petits pois

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Braised meatballs aux petits pois

For 6 servings

Meatballs

– 1 slice white bread, crust removed
– 1 lb (450 g) ground beef
– 1 medium yellow onion, peeled and grated on the large holes of a box grater
– 1 egg, beaten
– 1 tablespoon flat-leaf parsley, finely chopped
– ½ teaspoon sea salt
– ½ teaspoon pumpkin pie spice (or 1 pinch of each: cinnamon, ginger, ground cloves and nutmeg)
– ¼ teaspoon freshly ground pepper
– Olive oil

Petits pois

– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 1 stalk of celery, diced
– 1 carrot, diced
– 1 medium tomato, chopped
– 2 cloves of garlic, crushed
– 4 cups (600 g) shelled green peas or frozen sweet peas
– 2 ¼ cups (500 ml) vegetable broth
– 1 handful parsley leaves
– 1 bay leaf
– ½ teaspoon sea salt
– ¼ teaspoon freshly ground pepper

Method

Soak bread in water for a few minutes. Using hands, squeeze water from bread. Break ground beef into small pieces in a large bowl, add bread and remaining ingredients. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour. Moisten hands with water, then roll meat mixture between palms into golf-ball-size balls. Heat oil in a large saucepan over medium heat. Add meatballs, separating them so they are not touching. Cook 2-3 minutes on each side until golden brown and firm to the touch. Repeat till all the meatballs are cooked. Reserve.

For the peas, heat oil in a large saucepan over medium heat. Add the onion, celery and carrot and cook, stirring often, until caramelized. Add tomato and cook, stirring often, until the mixture begins to stick to the pot, about 3-5 minutes. Add garlic, peas, broth, parsley, bay leaf, salt and pepper. Bring to a boil. Reduce heat and simmer until flavors have melded and the broth has reduced, 25–30 minutes. Remove bay leaf. Add meatballs to peas and cook 10 minutes until heated through.

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