Meatballs with Peas

Serving Size: 4
Total Time:


  • 0.5 Pound ground beef chuck
  • 1.5 cup frozen peas, thawed
  • 1 tsp dried oregano
  • 1 Can 16-ounce chopped tomatoes
  • 1 clove garlic, minced
  • 0.5 cup minced onion
  • 1 Tbsp extra virgin olive oil
  • 0.5 cup dry white wine
  • 1 Tbsp extra virgin olive oil
  • 0.5 tsp freshly ground pepper
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped thyme
  • 2 Tbsp freshly grated Parmigiano-Reggiano cheese
  • 2 Tbsp dry bread crumbs
  • 0.5 cup minced onion
  • 1 large egg, beaten
  • 3 Tbsp golden raisins, soaked in hot water and drained
  • 0.5 Pound ground pork
  • salt and freshly ground black pepper


1. Make the Meatballs: Preheat the broiler. In a bowl, mix the chuck, pork, raisins, egg, onion, bread crumbs, cheese, thyme, parsley, water, salt and pepper with your hands. Form the mixture into 24 meatballs.

2. Spread the oil on a baking sheet; add the meatballs and broil 3 inches from the heat for 7 minutes, rolling a few times, until lightly browned. Turn the oven to 400°. Bake for 5 minutes, then transfer the meatballs to a baking dish and add the wine.

3. Make the Sauce: In a saucepan, heat the oil. Add the onion and garlic and cook over moderate heat for 5 minutes. Add the tomatoes and oregano and cook for 5 minutes. Add the peas and cook 5 minutes, until thickened. Season with salt and pepper.

4. Pour the sauce over the meatballs and bake for 30 minutes, until the sauce is bubbling. Let rest for 10 minutes, then serve.