Créé avec l’IA
Sicilian Meatball Skillet with Peas, Potatoes, and Spicy Fried Onions
60 min 546 kcal par portion Moyen
Ingrédients
4 Portions
- lean ground beef600 g
- large eggs2 pieces
- grated Pecorino Romano60 g
- chopped basil2 tbsp
- garlic, minced2 cloves
- salt1 tsp
- black pepper0,5 tsp
- chili flakes1 tsp
- red potatoes, diced400 g
- green peas200 g
- red onion, sliced1 large
- Belisimo olive oil2 tbsp
Instructions
- 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
Shape the mixture into small meatballs, about the size of a golf ball.
- 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
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
To the skillet, add the diced red potatoes and sauté with the remaining onions for 5 minutes, stirring occasionally.
- 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
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
