Meat Balls with Sugar Snap Peas
INGREDIENTS (serves 6):
  • 1 pound of lean ground beef ;
  • 1 onion, grated;
  • 1 cup of bread crumbs ;
  • 1 egg;
  • fresh parsley, chopped (3 tbsp);
  • 1 pound of sugar snap peas;
  • 10 garlic cloves;
  • 4 shallots, chopped;
  • 5 large bellpeppers,cored, seeded and chopped ;
  • 1 can of ground tomatoes(28 oz.);
  • 3 thin strips freshly pared orange rind.
  1. To prepare the sauce heat the oil in large pan over medium heat. Add garlic, shallots, bell peppers and cook until soft (not brown). Add ground tomatoes and orange rind, season and let simmer over low heat for 40 minutes. Stir occasionally;
  2. Meanwhile mix together ground beaf, egg, bread crumbs, parsley, salt and pepper to taste. Shape walnut sized balls ;
  3. Heat a little bit of olive oil on the skillet, cook the meatballs in batches, in a single layer, for about 5 minutes until brown, adding more oil if necessary ;
  4. Remove the meatballs from the skillet and put them in the saucepan with sauce; Reduce the heat, cover and simmer for 20 minutes;
  5. Trim the tips of the sugar snap peas on both ends, remove the strings if they bother you;
  6. Add the sugar snap peas to the saucepan with meatballs and simmer for another 7-10 minutes.
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