Sicilian Meatball Skillet with Peas, Potatoes, and Spicy Fried Onions

Instructions

1. 1

   In a large bowl, combine the lean ground beef, eggs, grated Pecorino Romano, chopped basil, minced garlic, salt, black pepper, and chili flakes. Mix until just combined.

2. 2

   Shape the mixture into small meatballs, about the size of a golf ball.

3. 3

   Heat 1 tablespoon of Belisimo olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes. Remove and set aside.

4. 4

   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red onion and fry until golden and crispy, about 5 minutes. Remove half of the onions and set aside for garnish.

5. 5

   To the skillet, add the diced red potatoes and sauté with the remaining onions for 5 minutes, stirring occasionally.

6. 6

   Return the browned meatballs to the skillet, nestling them among the potatoes. Cover and cook on low heat for 15 minutes, stirring occasionally.

7. 7

   Add the green peas to the skillet, cover, and cook for another 5 minutes until the peas are tender and the meatballs are cooked through.

8. 8

   Taste and adjust seasoning if needed. Garnish with the reserved spicy fried onions and extra chopped basil if desired.

9. 9

   Serve hot, straight from the skillet.