Savory Meatballs With Creamy Peas Recipe

About this recipe

A hearty and comforting dinner featuring tender meatballs in a creamy mushroom sauce, paired with sweet peas for a balanced meal.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500 ml Amul Taaza Milky Milk
• 50 g The Select Aisle Bread Crumbs
• 100 g Sambar Onion Peeled
• 200 g Green Peas (Peeled)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 1 pack (25 g) Snapin Nutmeg Powder
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
• 50 g On1Y Onion Powder
• 50 g Black Pepper

Instructions

1. 1. In a large bowl, whisk together 1 egg and 1/2 cup milk until well combined.
2. 2. Add 1 cup bread crumbs, 1 tsp salt, 1/4 tsp pepper, 1/2 tsp dry mustard, 1/4 tsp nutmeg, and 3 tbsp finely chopped onion to the bowl. Mix thoroughly.
3. 3. Combine the mixture well and shape it into small balls, about 1 inch in diameter.
4. 4. Roll each ball in 1/4 cup bread crumbs to coat evenly.
5. 5. Heat a large skillet over medium heat and brown the balls on all sides, about 5-7 minutes. Remove the balls from the skillet and set aside.
6. 6. In the same skillet, add 1/2 cup milk and 1 tbsp cornstarch. Stir and cook over medium heat until the sauce is smooth and thickened, about 3-4 minutes.
7. 7. Return the browned balls to the skillet, cover, and simmer for 10 minutes, ensuring they are heated through.
8. 8. Add 2 1/2 cups peas to the skillet and cook for an additional 5 minutes, stirring occasionally, until the peas are tender.
9. 9. Serve the balls and creamy peas hot, garnished with fresh herbs if desired.