Invincible: beef meatballs in tomato and pea sauce like in the best deli in town
This is one of the most fun pots to bring home, and even if there are quite a few recipes, but you don't have one yet
Voila system!
Food
05/09/2022
Monday, 05 September 2022, 08:30
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You don't have such a recipe yet.
Meatballs in tomato sauce with peas from the delicatessen (photo: Nimrod Saunders)
A pot of juicy beef patties in a sauce with peas, is one of the most favorite pots of children and is exactly the kind of pot that is fun to come home to.
There are several such pots in our recipe database: a pot of meatballs with peas and celery by Ayala Jenny, for example, meatballs with peas by chef Abby Beaton and even captadas from Bezalia, which are meatballs with peas in a lemon sauce from Greek cuisine.
This time, we have a recipe for meatballs in tomato sauce with peas, just like in the best deli in town.
There is no one who can compete in the delicatessen meatball pot and we have the recipe.
A few highlights that will make your pot of meatballs unbeatable:
* The onion, celery and garlic are recommended to fry and cool well before adding to the meatball mixture.
In delicatessen they even cook them in white wine.
Don't give it up, it adds a lot and the alcohol evaporates during cooking.
* It is advisable to let the meatball mixture rest for half an hour in the refrigerator to absorb flavors and unify.
* Instead of frying, bake.
Bake the meatballs for a few minutes at high heat in the oven before putting them in the sauce.
This way they both keep their beautiful shape when cooking and also get more depth of flavors.
*The peas are added at the last minute.
It hardly needs cooking and thus it keeps its beautiful green color.
No need to thaw it first.
Meatballs in tomato sauce with peas
Recipe by: Courtesy of the delicatessen, Walla system!
Food
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★
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30 minutes work
60 minutes in total
Easy to prepare
25 units
Israeli
fleshy
meat
vegetables
meatballs
Children's recipes
kosher
Beef meatballs with tomato sauce and delicatessen peas
Ingredients
For meatballs:
1 kg ground beef
2 medium sized onions, chopped
3 chopped celery stalks
2 crushed garlic cloves
½ white custard
1 chopped parsley
½ loaf of bread
2 eggs
A little dry oregano
salt to taste
black pepper
little oil
For the sauce:
1 chopped onion
2-3 tablespoons of olive oil
4 cans of chopped peeled tomatoes, preferably made in Italy (each box weighs 400 grams)
Fresh basil leaves
Salt
black pepper
A little dry oregano
Frozen peas (as much as you like)
For the conversion table click here >
Preparation
How do you make meatballs in tomato sauce with peas?
1
Prepare the meatballs:
fry the onions, celery and garlic in a little oil.
When the vegetables are soft and colorless, add the white wine.
Cook until the wine is almost completely reduced and cool completely.
2 Mix well the meat, the onion mixture with the celery, the breadcrumbs, the chopped parsley and the eggs until a uniform mixture is obtained.
Add spices to taste and let the mixture rest for half an hour in the refrigerator.
3 Divide the mixture into 25 meatballs weighing 60 grams each, and arrange them on a tray lined with lightly greased baking paper.
Put in the oven at a temperature of 250 degrees for about 15-25 minutes.
4
Prepare the sauce:
in a wide, flat pot, fry the onion in olive oil, add the chopped tomatoes with the liquid in the box, season with salt and black pepper, and cook for about 11 minutes uncovered.
5 Add the herbs and boil the sauce.
Add the meatballs, and cook with a lid for another 11 minutes.
6 Sprinkle frozen peas on top, according to taste.
Boil again and immediately turn off.
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Food
cooking
Tags
meatballs
tomato sauce
recipe
bean