Perla's Meatballs with Peas and Celery
DESCRIPTION
INGREDIENTS
Meatball ingredients:
- 1 1/2 lb ground beef
- 1 medium potato (peeled)
- 1 medium onion (peeled)
- 1 bunch parsley (rinsed)
- 1/8 tsp mace (ground nutmeg shell)
- 1/8 tsp nutmeg
- 8 threads saffron (crushed)
- 2 slices toasted bread
- 2 tbsp olive oil
- 1/2 tsp salt (to taste)
- 1/3 tsp pepper (to taste)
Broth Ingredients:
- 2 cups water
- 2 tbsp olive oil
- 1/2 tsp turmeric
- 3 bay leaves
Final Ingredients:
- 1/4 cup olive oil
- salt to taste
- 1 pinch saffron
- 1/4 tsp nutmeg
- 3 stalk celery (cut into 1 inch pieces)
- 15 oz can of sweet peas (drained (or 1 lb frozen peas))
INSTRUCTIONS
- Mix all meatball ingredients in food processor. Shape the mixture into 2" meatballs.
- In large saucepan, combine broth ingredients, cover and bring to boil.
- Carefully drop meatballs into saucepan. Cook covered on high heat for 10 minutes, turning meatballs over after 5 minutes. Lower heat to simmer and cook for 30 minutes.
- Once the meatballs are cooked, take them out of the saucepan.
- Stir in all the Final Ingredients into the remaining broth the meatballs were cooked in and cook at low to medium temperature until the liquid is reduced.
- Add the meatballs and simmer for an additional 10 to 15 minutes.
- Serve warm or cold.
Notes
French: (BOULETTES AU CELERI ET PETITS-POIS)
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[wpurp-searchable-recipe]PERLA’S MEATBALLS WITH CELERY AND SWEET PEAS (BOULETTES AU CELERI ET PETITS-POIS) – – – [/wpurp-searchable-recipe]
