Meatballs with meat and pea mince

Meatballs with meat and pea mince

45 min
Discover a delightful spin on a classic with our meat and pea mince meatballs. In this recipe, we blend equal parts meat and pea mince to make juicy meatballs. These are enveloped in a rich tomato sauce and served over a bed of al dente pasta. Finish with a sprinkle of grated cheese for an irresistibly comforting meal.
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https://www.arlafoods.co.uk/recipes/meatballs-with-meat-and-pea-mince/

Instructions

Tomato sauce
  • Peel and finely chop the onion. Peel and finely grate the garlic.
  • Fry onion and garlic in butter and olive oil until soft but not coloured.
  • Pour in the wine and simmer until almost cooked, about 3–4 minutes.
  • Add the tomatoes, rinse out the jar with a little water and add the water. Add the basil, preferably whole sprigs, and sugar. Simmer without a lid for 20–30 minutes.
  • Remove from the heat and blend the sauce until smooth. While mixing, pour in the rapeseed oil and season with salt and freshly ground black pepper.
Meatballs
  • Peel and finely chop the onion. Fry it soft in butter and let it cool.
  • Mix the breadcrumbs, whipped cream, eggs, lemon zest, parsley, fried onion, and freshly ground black pepper in a bowl. Leave to swell for about 10 minutes.
  • Mix all the mince and salt in a bowl.
  • Combine the mince mixture thoroughly with the breadcrumb mixture. If necessary, perform a roasting test to adjust the seasoning.
  • Shape the mince into about 24 round meatballs. Fry them in butter in a large frying pan until coloured and cooked through.
  • Pour the tomato sauce over the balls. Let it cook for a few minutes.
Pasta
  • Cook the pasta according to the instructions on the packet.
  • Serve the pasta with the tomato sauce and the meatballs.
  • Grate over cheese and top with basil and preferably freshly ground black pepper.
Enjoy!

FAQ: Questions about meatballs with meat and pea mince

To help you with this family favourite, we have answered some of the most frequent questions.

Can I make meatballs with pasta ahead of time?
Yes, you can prepare meatballs with pasta in advance to save time. Cook the meatballs and sauce, then let them cool. Store them in a covered container in the fridge for up to three days. Heat them on the stove over low to medium heat, stirring now and then, until hot all the way through. If the sauce has gotten too thick in the fridge, add a bit of boiling water to thin it. For the best taste, cook the pasta fresh just before you serve to make sure it is perfectly al dente.
How can I achieve the perfect texture for my meatballs?
To ensure your meatballs are tender, mix the ingredients gently until they are just combined. Overworking the mixture can result in dense meatballs. Wet your hands to shape them smoothly and avoid the mix sticking to your hands. Aim for meatballs that are the same size for even cooking; the size of a golf ball is about right.
How can I thicken a runny pasta sauce?
If your pasta sauce is too watery, let it simmer without a lid on low heat. This will help some of the liquid to evaporate and thicken the sauce. You can also try mixing cornstarch with an equal amount of cold water, then stir it into the sauce. Keep cooking for a few more minutes until it is as thick as you like.

Ingredients

Yellow onion
½
Garlic cloves
2
Arla® LactoFREE Slightly Salted Spreadable, for frying Arla® LactoFREE Slightly Salted Spreadable, for frying
1 tbsp
Olive oil, for frying
1 tbsp
White wine
50 ml
Canned whole tomatoes
400 g
Fresh basil
½ pot
Granulated sugar
1 tsp
Rapeseed oil
50 ml
Salt and black pepper
Meatballs
Yellow onion
½
Butter, for frying
1 tbsp
Breadcrumbs
50 ml
Whipping cream
100 ml
Egg
1
Lemon, finely grated zest
½
Fresh parsley, finely chopped
1 tbsp
Freshly ground black pepper
¼ tsp
Peas mince or similar
250 g
Mixed mince meat
250 g
Salt
1 tsp
Butter, for frying
2 tbsp
To serve
Pasta, preferably tagliatelle
300 g
Cheese, grated
100 g
Fresh basil
½ pot
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Tips: Making meatballs with meat and pea mince

Here, we give you a few neat tips to help you make meatballs with meat and pea mince.

Cook meatballs in the oven

You can brown meatballs in the oven instead of preparing them in the pan before adding to the sauce. Shape the meat mixture into even, golf ball-sized balls and lay them on a baking sheet. Bake for 10 minutes in a preheated oven, then turn them for an even crust. Bake for 10 more minutes until golden brown. Add the browned meatballs to your simmering sauce to finish cooking.

Storing leftovers

Keep your meatballs and pasta in the fridge in a sealed container for up to three days to stay fresh. If you need to store them longer, freeze the cooled meatballs and pasta in a container.

Reheating leftovers

When you are ready to eat meatballs with pasta again, gently heat on the stove over medium heat until they are thoroughly hot. If the sauce has thickened, stir in a bit of water to get the right consistency. If frozen, thaw them at room temperature overnight and reheat, making sure they are hot all the way through before serving.

Enjoy our recipe for delicious meatballs with meat and pea mince

Our recipe for meatballs with meat and pea mince is a celebration of comforting flavours and textures. The combination of tomato sauce and meatballs is a classic on the dinner table. Adults and kids alike welcome the warm sauce and the savoury meatballs. Although it takes a bit of time to prepare, it is a great option for a family dinner.

50/50 meatballs with mixed meat and pea mince

While every component of the dish is important, the meatballs are the highlight. These meatballs are crispy on the outside and tender on the inside, with a balanced mix of pea and meat mince along with breadcrumbs to create a satisfying texture.

The pea mince contributes a softer and smoother texture and helps retain moisture, while the meat adds its traditional juicy bite. The breadcrumbs, soaked in cream with lemon zest, parsley, and fried onion, contribute a rich flavour. As the meatballs cook in butter, they caramelise and develop a subtle yet deliciously crunchy crust.

This dish offers a rich, deep taste that can rival the traditional spaghetti with meatballs.

Enveloped by a rich tomato sauce

Tomato sauce holds a cherished spot in the heart of Italian cuisine. It is one of the most popular sauces for pasta dishes and works wonderfully with meatballs with meat and pea mince. The sauce is made from sautéed onion and garlic. When fried, they add a deep, savoury flavour that balances the sweet and tangy tomatoes. Basil leaves infuse the sauce with a fresh aroma that complements the rich flavours. As the sauce simmers away, the flavours blend to create a robust sauce that clings to each strand of spaghetti.

One of the best ways to explore Italian cuisine is pasta dishes. So go ahead and try our recipes for spaghetti aglio e olio, pasta arrabbiata, or classic ravioli.

Put your own spin on it

Cooking is about getting creative, so feel free to put your spin on the recipe. You can use a mix of beef and veal, or you can experiment with minced chicken or turkey. Both options pair well with the rich tomato sauce. You can also swap the minced peas mixture for another plant-based mince to help you make tasty meatballs.

Sauté red peppers or mushrooms with the onion and garlic for extra layers of flavour and texture in the sauce. They will add an earthy sweetness and a bit of a bite to the sauce.

Try incorporating small chunks of mozzarella directly into the meatballs for a delightful surprise, or sprinkle shredded mozzarella on top for that creamy, melty texture we all crave. If you prefer a bolder flavour, opt for Pecorino Romano to add a sharper, saltier edge to your dish.

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