Peas, ricotta cheese and spring onions meatball

Ingredients :

Ingredient for 4 people

For the meatball

400g of extrapeas Almaverde bio
300g of ricotta cheese
60g of parmigiano reggiano cheese
6 spring onions
4 twigs of thyme
2 spoonful of extra virgin olive oil
Salt, black pepper

For the sauce
200g of Greek yogurt
20g of honey
20g of mustard
Black pepper

To serve

Mix salad

Tips and variations :
The mixture of these meatballs doesn’t contain any binding food agent, so it’s necessary to compact very well, to prevent the crushing process in cooking, the final baking with the grill function create a crust that keeps the meatballs even more compact. If you want change the flavor of meatballs you can add spices as you prefer like curry, cumin or strong paprika. You can also sprinkle the surface with sesame seeds.
Course :
Second dish
With products :
Preparation :
Wash, peel and chop the spring onions, cook into a pan with 2 spoonful of oil. Add the peas, cook for 2 minutes and dilute with 2 small cup of water, put salt in it. Simmer until the water evaporates.
Place the peas in a bowl and crush a part with a fork, let it cool down. Stir the ricotta cheese until became a cream and unit to the peas cream, Parmesan cheese, minced thyme, and mix all together.
Take a spoonful of the mixture and form the meatballs with your hands, pass them in the sesame seeds and place them on a baking tray covered by paper.
Heat the oven at 180°C, cook the meatball for 15 minutes, let it brown for 3/4 minutes on each side. Meanwhile, prepare the sauce mixing all the ingredients together: Greek yogurt, honey, mustard and black pepper.
Take out from the oven the meatballs and let it cool down before serving with the sauce and mix salad. With this recipe you will get 24 meatballs. Serve warm.
Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

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