Not just for spaghetti…

meatballs-and-peas.jpg

Mmmm… now that’s some delicious photography.

I’m not sure how the tasty, but humble, meatball made the leap from “the sauce” into this greener dish. But I don’t care; it just really works. And, unlike some of my recipes, this one has veggies built in. As that Red Stripe spokesman would say: “Hooray veggies!”

Like a cooking version of The Da Vinci Code, this meatball recipe was cleverly hidden inside my Stuffed Peppers recipe from way back. However, instead of stuffing peppers with the meat mixture, you just need to form it into balls and fry ’em up. Instant gratification.

Well, not exactly “instant.” No matter how hard I try, browning the meatballs in oil still leaves the inside raw. That’s why most people throw them into the tomato sauce while it’s still percolating. It finishes off the cooking process of the meatballs, as well as thickens the sauce.

The same thing goes in this recipe. In fact, instead of removing the meatballs in order to saute the onions, it doesn’t hurt to just push the balls to the side. Then, covering up the whole thing with peas will trap the heat, and cook the meat some more.

A note of caution: always make sure the meatballs are actually done. I usually select the thickest meatball to cut into when I’m ready to serve, just to make sure it’s cooked through.

There’s nothing that can flip your stomach faster than an undercooked meatball. Trust me.

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