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Meatballs with peas "a la Québecoise"

Meatballs with Peas “a la Québecoise”

 

Portions: 6

Cooking time: 8 minutes

 

Ingredients:

 
  • 4 slices of white bread
  • 2 tablespoons olive oil
  • ½ cup milk
  • 1 onion, finely chopped
  • 350g lean pork, chopped
  • 1 carrot, chopped
  • 350g beef or veal, chopped
  • 3 tomatoes, peeled
  • 2 eggs
  • ½ cup dry white wine
  • 3 garlic cloves, minced
  • 1 ¾ cup beef broth
  • 1 ½ tablespoon chopped parsley
  • 1 cup frozen peas
  • 1 ½ teaspoon salt
  • 1 cup flour
  • ¾ cup olive oil
 Preparation: 

Tear the slices of white bread into small pieces in a large bowl.  Add the milk and allow the bread to soak in the milk.

 

Add the remainder of ingredients except for the olive oil and the flour.  Mix the ingredients by hand till mixture is firm, shape the meat mixture into 24 meatballs. Coat the meatballs with the flour. 

 

Heat the olive oil in a skillet at medium heat and brown the meatballs till a golden texture is formed.  Place the meatballs on a paper towel to drain excess oil. 

 

Prepare the sauce in the pressure cooker.  Cook the onions, mixing frequently about 4 or 5 minutes at medium heat until transparent or golden brown. Add the carrots and tomatoes.  Cook for 2 minutes.  Add the dry white wine and beef broth, mix.  Add the meatballs. 

 

Lock the pressure cooker lid in place, bring the cooker to pressure and count 8 minutes from the moment it has reached pressure.  Take off of heat, release pressure, add the peas. 

Lock the pressure cooker lid in place, bring the cooker to pressure, when pressure is reached take off of heat and immediately release pressure. Add salt and pepper to season.  Serve with wild rice or mashed potatoes.