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Beef meatballs with spring peas, carrots & tomato

Name: Beef meatballs with spring peas, carrots & tomato
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700 g lean beef mince; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 1 large egg; 60 g fine breadcrumbs; 20 g flat-leaf parsley, chopped; 250 g peas; 600 g ripe tomatoes or good passata; 3 medium carrots, diced; 15 g flat-leaf parsley

A seasonal Mediterranean recipe centred on beef meatballs with spring peas, carrots & tomato. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

700 glean beef mince
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
1large egg
60 gfine breadcrumbs
20 gflat-leaf parsley, chopped
250 gpeas
600 gripe tomatoes or good passata
3 mediumcarrots, diced
15 gflat-leaf parsley

Preparation

Method

01
Combine lean beef mince and large egg with egg, breadcrumbs, parsley and the named seasonings; mix only until evenly distributed.
02
Shape 20–24 even meatballs and chill briefly so they hold their shape.
03
Prepare the sauce or broth with flat-leaf parsley, chopped and ripe tomatoes or good passata and peas and carrots, diced; simmer until flavourful but still slightly loose.
04
Brown or roast the meatballs, then finish them gently in the sauce or broth until completely cooked. Reserve the fresh garnish.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.