Beef meatballs in tomato sauce with peas and bread

Ingredients

For 1 serving

• Lean ground beef120 g
• Breadcrumbs15 g
• Grana Padano10 g
• Parsleyto taste
• Tomato passata150 g
• Peas120 g
• Onion30 g
• Bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: April – June

Method

1. In a bowl mix the lean minced beef with the breadcrumbs, grated Grana Padano, chopped parsley, a splash of water, salt and black pepper until soft and well combined.
2. With wet hands shape 6 meatballs the size of a large walnut, pressing them firmly so they don't break up in the sauce.
3. Peel and finely chop the onion. Heat the oil in a wide pan over medium heat and fry it for 3–4 minutes, until translucent.
4. Add the tomato passata, the peas and a splash of water, salt and bring to the boil.
5. Lay the meatballs in the sauce in a single layer, turn the heat to low, cover and cook for 20 minutes, turning them gently halfway, until cooked through and the sauce has thickened.
6. Serve the meatballs with the sauce and peas and the bread to mop it up.