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Meatballs with Peas
© Quentin Bacon

Meatballs with Peas

  • ACTIVE: 25 MIN

Eugenia Bone serves her meatballs with rice instead of pasta to soak up the fantastic marinara sauce.


  1. 1/2 pound ground beef chuck
  2. 1/2 pound ground pork
  3. 3 tablespoons golden raisins, soaked in hot water and drained
  4. 1 large egg, beaten
  5. 1/2 cup minced onion
  6. 2 tablespoons dry bread crumbs
  7. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  8. 1 tablespoon chopped thyme
  9. 1 tablespoon chopped parsley
  10. 1 tablespoon water
  11. 1 1/4 teaspoons salt
  12. 1/2 teaspoon freshly ground pepper
  13. 1 tablespoon extra-virgin olive oil
  14. 1/2 cup dry white wine


  1. 1 tablespoon extra-virgin olive oil
  2. 1/2 cup minced onion
  3. 1 garlic clove, minced
  4. One 16-ounce can chopped tomatoes
  5. 1 teaspoon dried oregano
  6. 1 1/2 cups frozen peas, thawed
  7. Salt and freshly ground pepper
  1. 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. 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.
Serve With Rice or mashed potatoes.

Suggested Pairing

Spicy Zinfandel.