For the meatballs:
Mix all the ingredients together, form balls. Dust in flour, and sear. Cook until balls are medium rare in the centre (about 3 minutes, depending on the size).
For the peas:
Blanch the peas.
Sweat the onion and garlic in olive oil until softened. Add the tomatoes, tomato purée, stock cube, sugar, cinnamon and peas. Simmer until thickened and the peas are tender, adding a little water if necessary. Add the meatballs, mint and parsley; simmer for a further 2 minutes.
For the mash:
Boil the potato in salted water till tender, drain, return to pan and mash with the butter, season with salt and pepper.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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