Meatballs with peas and potatoes

Who does not like meatballs? An easy but still tasty idea for a perfect meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop carrots, celery and onions.

Step 2

Take a large bowl and mix the ground beef with some salt, pepper, chopped parsley, nutmeg and grated parmesan and a handful of breadcrumbs.

Step 3

Add the eggs and mix. The mixture has to be sticky but not too wet so if it is, add some more breadcrumbs.

Step 4

Take some of the mixture and give them a shape. For an average meatball you can consider 30g of meat for each one of them.

Step 5

Put some breadcrumbs in a plate or a tray and bread the meatballs then keep aside.

Step 6

Peel the potatoes, cut them in big pieces and keep aside.

Step 7

Prepare the peas and keep aside.

Step 8

Warm up some olive oil in a large pan and ease down the chopped carrots, celery and onion. When the onions start getting translucent, ease down the meatballs and let them roast for 5 minutes on high heat.

Step 9

Pour the white wine in the pan. Once the alcoholic part of the wine is evaporated, decrease the heat.

Step 10

Add the tomato sauce, a couple of spoon of water the laurel and a taste of salt and pepper. Ease down both potatoes and peas and cover the pan. Leave the meatballs on the stove for at least half an hour. Remember to stir every now and then. Add a spoon of water every time you see the pan is getting dry. Once the potatoes are soft, you can be sure that all the other ingredients are too. Remove the laurel before to serve.