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Meatballs with carrot and pea sauce

Meat40 minutes4 people380 calories
1/52/53/54/55/5 (9 votes)
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By Mayra Fernandez Joglar

These meatballs with carrot and pea sauce are steamed and so juicy you won't believe it. A easy recipe, made with simple ingredients for your weekly menu.

En Thermorecetas as meatball fans and it is not surprising because they are one simple alternative and that you can combine with countless ingredients.

Also, even if they have vegetables, they like both young and old. So they are ideal for the little ones in the house to get used to having a varied diet.

Meatballs with carrot and pea sauce

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A simple recipe that transports us to the traditional flavors of our grandmothers.

Meatballs with carrot and pea sauce
  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Calories: 380
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

For the meatballs:

  • 500 g of minced pork and beef
  • 30 g of bread from the day before
  • 30 g of broth, milk or water
  • 1 egg
  • Sal Island
  • Pepper
  • 1 level tablespoon (soup size) minced parsley
  • Flour (XNUMXg)

For la salsa:

  • 130 g onion
  • 2 cloves of garlic
  • 40 g oil
  • 75 g carrot sliced
  • 1 grated ripe pear tomato
  • 80 g frozen peas
  • 200 g of white wine
  • 300 g of water
  • 100 g of broth
  • 1 hoja de laurel
  • Sal Island
  • Black pepper

Preparation

  1. We put the chopped bread, the egg and the milk or the water or the broth. We mix during 10 seconds, progressive speed 5-7.

  2. We add the meat trying not to remain in a block. Season generously and add the chopped parsley. We mix during 15 seconds, speed 2.

  3. We remove the mixture to a bowl and wash the glass.

  4. In the clean glass we put the onion and garlic. We bite them during 5 seconds, speed 5.

  5. Add the oil and fry for 8 minutes, 120º, speed 1.

  6. We take the opportunity to make balls of approximately 25 grams. We lightly flour them and place them in the basket.

  7. At the end of the time, add the grated tomato and the carrots, not too thinly sliced. We program 2 minutes, 120º, speed 1.

  8. We pour the white wine, the water, the broth. Add the peas, the bay leaf and season with salt and pepper.

  9. We place the basket inside and program 25 minutes, varoma temperature, speed 2, turn to the left, with the beaker.

  10. After the time, we remove the meatballs and the bay leaf. We leave the sauce in the glass, rectify the salt and thicken it by programming 3 minutes, varoma temperature, speed 2, left turn, without the beaker.

  11. We divide the meatballs on plates and sprinkle them with the sauce. We serve right away.

Do you want to know more about meatballs with carrot and pea sauce?

The truth is that this recipe could not be simpler and, at the same time, more attractive. It carries basic ingredients that transport us to the meals of our grandmothers.

One of the good things about this recipe is that the meatballs are steamed inside the glass itself. And they are great, juicy and with much less fat than the fried ones.

Another good thing is that, like do not fry, its preparation is greatly simplified. And the best part is that the kitchen hardly gets stained.

In addition to these advantages, it has others that are easy to combine and you can serve with countless things. One of my favorite companions is the mashed potatoes, so creamy and delicious that it goes wonderfully with these meatballs.

One of the things you have to know when making meatballs is that it is not necessary that they bring milk. You can substitute the 30 grams for broth or for water ... yes, you read that correctly ... for water. With this small gesture we get some lactose-free meatballs

You can make them gluten-free as long as you use bread and flour suitable for celiacs and gluten intolerant.

Personally, I like to give the meatballs an "old-fashioned" touch by skipping step 10. To do this, when I remove them from the basket, I put them in a large pot and sprinkle them with the sauce. I let them boil for a few minutes so that the flavors mix and the sauce thickens slightly.

You can take advantage of the weekend to prepare these meatballs and store them in the fridge to eat on a weekday. They last perfectly up to 4 days as long as they are in an airtight container, well refrigerated and that the cold chain has not been broken.

Alternatively freeze them. I like to make it in ration containers, so I get it as needed. They can be kept in the freezer for up to 3 months.

More information - 9 meatball recipes with spectacular sauces / Basic Recipe: Enriched Mashed Potato

Adapt this recipe to your Thermomix model


Discover other recipes of: Meat, Lactose intolerant, Less than 1 hour

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