Meatballs with peas and ham
Instructions
Prepare the sauce with onion and margarine, add a splash of sweet paprika and, when the onion is blued, add half a glass of wine.
Let it evaporate.
Pour into skillet tomatoes and peas drained, salted to taste.
While the tomatoes and peas Cook prepared the meatballs.
Put the ham (I have cut a fettona of about 1 hg from a sponge and then cut into little cubes) in robot and break it into small pieces with knives, add your ground and continue to mash.
Then again in order the parsley, egg and breadcrumbs.
Once the ingredients are well-blended prepared meatballs and put them on the flour, I like small meatballs, about 2 or 3 cm in diameter, others like them bigger, depends on taste.
Place meatballs in skillet and wait the end of cooking.
Eye not to cook them too if not become overly harsh.
Ingredients and dosing for 4 persons
- 300 g of pork grind
- 100 g of ham
- 750 g of tomato paste
- 1 can of for peas
- 1 egg
- Breadcrumbs
- Flour
- Parsley
- 1 dash of sweet paprika
- White wine
- 1 onion
- Margarine