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Meatballs in sauce and low peas

Meatballs in sauce and low peas

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For meatballs: In a bowl I mixed the meat with eggs, a little salt, a little pepper, finely chopped garlic, Parmesan cheese and breadcrumbs. I mixed with a fork until the composition became homogeneous, I formed in my palm some balls that I fried in soybean oil, I took them out on a kitchen napkin and they were dried by fat.

I also prepared the low peas: in a suitable saucepan I put a finely chopped onion, a drizzle of olive oil and peas, I hardened a little and added boiling water on top (it is important to be very hot so that it boils faster and not remains hard) I seasoned with salt and pepper and left until the peas were well done.

I also prepared the tomato sauce: I had and still have homemade tomato sauce and preserved in beer bottles and when I need one I take one off the shelf. So I cut a small onion, crushed garlic and hardened in a drizzle of olive oil, I added the tomato sauce, a little water and let it cook, then I put hot peppers and salt to taste.

I added 4 meatballs to the peas when they boiled well and added boiled water over.

I added another 4 meatballs to the tomato sauce when it was about to boil and I did it for about an hour.

I served it separately on the plate.

Saute peas with white sauce

& nbsp1 bag of fine frozen green peas (or 1 large can of peas), & nbsp1 white onion, & nbsp1 red onion, & nbsp2 tablespoons white flour, & nbsp200 ml milk, & nbsp3 tablespoons olive oil, & nbsp1 teaspoon grated salt & chopped or 3-4 teaspoons of dried dill, & nbsp30 g butter, & nbsp1 cube of vegetable concentrate or 1 teaspoon vegeta, & nbsp1-2 teaspoons grated sugar.

Difficulty: low | Time: 1h

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(5 points / total votes: 43)

Bella 7 years ago - October 21, 2010 10:57

Re: Peas in sour cream sauce

Yummy. I've been cooking peas and sour cream since I came to Italy, but given that my friend is a carnivore, I usually do it with pork escalope or chicken or turkey breast. It's super tasty. I also put nutmeg: it gives it a special taste. I take this opportunity to greet you Ioana. I remained a fan of your site.

Corina & # 40dezamagita & # 41 7 years ago - 25 October 2010 17:59

Re: Peas in sour cream sauce

Too bad this site ended up like many others. recipes come so hard. from one per day to one per week. I understood that the kitchen was painted, but still. It's been a month or more since then or maybe it's no longer inspiration? Too bad, too bad! It was one of the best sites, we recommend it to everyone, I'm super disappointed.

Ioana 7 years ago - October 25, 2010 18:22

Re: Peas in sour cream sauce

Thank you very much Corina for the appreciation, yes, you are right, it is one of the best sites and I am glad that you recommend it to everyone. I will send your message to the craftsmen and I will ask them to move faster because because of them the list of disappointed ones grows. Know that I was first on the list

I'm sure that by the end of the drumming from my house you will find at least one recipe that you haven't tried yet out of the over 600 that I have posted so fondly since I opened the site.

Corina & # 40dezamagita & # 41 7 years ago - 25 October 2010 22:29

Re: Peas in sour cream sauce

Ioana, thank you very much for answer, it's good to know you're still there
I look forward to seeing you with wonderful news!

Simona-Adina Hotea 7 years ago - October 26, 2010 10:34

Re: Peas in sour cream sauce

Ioana, I understand you very well, I also know that it ALWAYS lasts longer than you hoped, and it ALWAYS costs more than you planned. I work in the field of interior design and furniture, so please believe me, I know what I'm saying. Anyway, courage, patience and. I can't wait to see what you did!

Ioana 7 years ago - October 26, 2010 10:49

Re: Peas in sour cream sauce

simona, that's right! when I thought about it for a month I was a little naive.
and if you still have the misfortune of an insensitive team and you fire it and then wait after the second team for another two weeks until it is released from the previous works, the work stretches more than I would have imagined. in addition, any order takes at least 14 days to be delivered to you, as nothing is kept in stock during this period.
anyway, I don't give up on what I planned, because I've been waiting for this for a few years and I never had the courage to "demolish" the house, so now that I've committed it, it must turn out as I planned. and of course I will show you the result.

Elena.M 7 years ago - 29 October 2010 20:19

Re: Peas in sour cream sauce

Good evening Ioana. Know that I miss your recipes and you as a person. I only know what else to cook, always when I open my personal laptop or my husband's, the first thing is to access your site. Honestly I tell you. I have been using this for about 9 months and I am very satisfied. Please send them to the team you hired to work overtime, at least for the sake of our readers! I kiss you, Ioana. Good luck. And by the way. to take care of the workers and to supervise them, you or your husband because this way you avoid the inconveniences and you are sure that they do quality work.

Monica Mihaly 7 years ago - 5 November 2010 10:59

Re: Peas in sour cream sauce

very good, ioana.
I made it and I can tell you it's my new pea recipe

Ioana 7 years ago - 5 November 2010 12:10

Re: Peas in sour cream sauce

yes, the taste of this food is inversely proportional to the time spent preparing it.

Ada 7 years ago - 5 November 2010 19:02

Re: Peas in sour cream sauce

Well, I found you, dear Ioana. Two of your biggest fans greet you from Bucharest, Ada and the new member of her family, Rares. He knows you well, because for 9 months while he stayed with his mother in his belly, he enjoyed the food made according to your recipes.
It's good though that you changed only one team, I changed 3 until I reached the fourth one that finally finished my work. It really takes you longer than you initially plan and is much more expensive.
I also tried the peas in sour cream sauce, delicious, there was no other way.
Warmest greetings from Bucharest, keep it up.

camelia 7 years ago - 6 November 2010 10:26

Re: Peas in sour cream sauce

tasty but I used the recipe as a garnish for turkey slices. Thanks for the recipes

iulia 7 years ago - 6 November 2010 12:38

Re: Peas in sour cream sauce

hmmm. good! You haven't posted anything lately. I miss your recipes!

greg 7 years ago - 6 November 2010 20:16

Re: Peas in sour cream sauce

I wouldn't want to mingle like an elephant in the porcelain trinket shop, but some small suggestions:
1. The tender, refrigerated pea "Dujardin" or "Bonduelle" has a much better taste than canned.
2. Instead of so-called sour cream or whipped cream (La Dorna for example) with low fat.
3. An idea of ​​sugar or sweetener would work wonders.
4 And about the actress (I miss her name) who advertised Grandma's oil "a handful of finely chopped parsley leaf"
Otherwise only good.

Ioana 7 years ago - November 8, 2010 09:45

Re: Peas in sour cream sauce

greg, I don't like frozen peas, I think they lose their taste quite hard. I use Bonduelle for canning. It's probably a matter of taste here. instead of parsley, dill would be more to my taste with peas.

greg 7 years ago - 8 November 2010 12:43

Re: Peas in sour cream sauce

"De gustibus non est disputandum" après yicala latina.

Ioana 7 years ago - November 8, 2010 12:47 PM

Re: Peas in sour cream sauce

additions and variations are welcome because visitors are sure to find them useful.

Ioana 7 years ago - November 8, 2010 13:46

Re: Peas in sour cream sauce

dear, to grow beautiful and healthy Rare. what a beautiful name you chose. I like

stefan 6 years ago - 28 June 2011 17:06

Re: Peas in sour cream sauce

my opinion is that sour cream and flour are added at the end, otherwise the sauce does not thicken

Ioana 6 years ago - 28 June 2011 17:55

Re: Peas in sour cream sauce

what prevents him from thickening otherwise?

ana 6 years ago - 22 September 2011 15:37

Re: Peas in sour cream sauce

Delia Nichifor 6 years ago - 1 October 2011 19:55

Re: Peas in sour cream sauce

I put beans in place of peas and it turned out delicious!

MaryLu 5 years ago - 28 June 2012 11:55

Re: Peas in sour cream sauce

Ioana, I just made this food and it turned out very well! A very good lacto-ovo-vegetarian recipe (as I am)

Patricia22Smile 5 years ago - 17 December 2012 18:08

And you have to try very well, that's how my good mother does it

nicu 4 years ago - 8 March 2013 15:08

Re: Peas in sour cream sauce

can you please send me more recipes on my email? I owe you

Ioana 4 years ago - 8 March 2013 15:12

Re: Peas in sour cream sauce

nicu, subscribe to the newsletter (in the right column) and you will receive each new recipe posted by me.

Led 4 years ago - 29 June 2013 23:27

Re: Peas in sour cream sauce

Excellent recipe, I hope you post more. I hope you will give me some instructions on how to follow the recipes posted by you. Thanks hello!

Ioana 4 years ago - July 1, 2013 10:16

Re: Peas in sour cream sauce

Led, if you have a facebook page, you can "Like" my facebook page [link], and if you don't, you can subscribe to the newsletter (right column, where it says "To receive the latest recipes by email:" enter your email address).

Anastasia Szanda 4 years ago - 20 August 2013 10:36

super page

I'm glad that there are pages where you can learn something or even a lot from the posted recipes. bv adminilor is a very good site .. today I came across this site and I really like it. I will come in every time to learn and try recipes that I still don't know ... good luck

Daniela 4 years ago - December 4, 2013 11:42

Re: Peas in sour cream sauce

I also made this recipe 3 times. Twice it worked out for me and once not.
For Greg, frozen peas are good, but other recipes don't. I tried this recipe with frozen peas and it didn't turn out well at all (it's very boring to chew frozen peas, and no matter how much you boil it, it's still uncooked and hard). Plus you have nothing to replace the water from the peas from canned, and in my opinion it gives good taste to food.
When I made canned peas, it turned out very good both times (canned peas are much finer).
And this is a test.

Ioana, congratulations for the site. I made some recipes and they turned out very well.

Ioana 4 years ago - December 4, 2013 13:10

Re: Peas in sour cream sauce

Daniela, you noticed well, for some recipes the canned peas are more suitable and for others the fresh one. here my recommendation is for the canned one (which I really like).
related to frozen peas, you can try to change the brand, I like the one from Bonduelle, it comes out well and the cream soup with it.


If you want a hearty and fasting meal, you've come to the right place, green peas with broth sauce it is a solution available to everyone. The recipe is my mother's, very, very good and it's ready in a few minutes.

ingredients : 8 servings - a bag of frozen green peas (1 kg), 3 onions, 2 large carrots, 400 g broth (tomato juice), a few bay leaves, salt, pepper, 4-5 tablespoons flour, a little olive oil sunflower, a little paprika, 2 cloves of garlic, a few parsley leaves.

Preparation: I scraped the carrots (on the large grater), I chopped the onion and I hardened them in a pot with a little oil. I seasoned with salt and pepper

I put the frozen green peas and added more water (not to pass over the vegetables). I left the pot on the fire for a few minutes, stirring occasionally. Leave on the fire until the green peas soften. Meanwhile, I finely chopped the parsley and 2 cloves of garlic and then I made it

broth sauce: I poured the remaining broth into a large bowl and I added flour one tablespoon at a time, pouring a little water to thin the sauce. I mixed everything well and got a pretty fluid sauce.

Two recipes for marinated meatballs

I promised to give you the recipes for marinated meatballs from my meeting with Grandmothers on Sunday. Let me keep my word.

600 g pork, 300 g beef, 1 large potato, 2 eggs, salt, pepper. The potato given through the meat mincer, the minced meat as well, is mixed with the eggs and seasoned with salt and pepper. Form the meatballs, flatten them and fry them in oil, turning them from side to side until golden brown. Sauce: 300 grams of tomato paste, 30 ml of vinegar, 50-60 ml of white or red wine, semi-dry, a bay leaf, salt, pepper, a julienned onion. Bottle the onion in a little oil, add the tomato paste stretched with a little water, wine and vinegar, bay leaf, salt and pepper. Put the meatballs in the saucepan with the sauce and let them boil for a quarter of an hour.

600 g pork, 300 g beef, 10 g garlic, 10 g fine salt, a little pepper. Knead the meat well with salt, this will lead to the binding of the meatballs without the need for an egg, breadcrumbs or bread crumbs. Add the finely crushed garlic and knead a little more. Form round meatballs and leave them to cool for half an hour. Fry them in a non-stick pan with a few drops of oil. It is important to brown on the outside, to get taste and color. Sauce: in the fat left by the meatballs, heat a cinnamon stick, a bay leaf, half a teaspoon of cumin seeds, 6-8 beans, 10 black peppercorns. After heating, pour a liter of mashed tomatoes over them. Bring to the boil and place the meatballs in the sauce. Let them simmer for 20 minutes. If you want to make a parsley puree, as I did, boil half a kilogram of parsley in salted water and a cup of sweet cream. Boil half a vanilla bean together with the parsnip. After the parsnip has boiled, pass it through a fine sieve, adding a little of the water in which it boiled. Match the taste with salt. Both today. To be healthy.

Peas with white sauce

My mother is not a big pea fan, I like it and I would cook more often, but I obey the majority. He is an edible child, but he has fixations like any other child, and peas are one of the foods he eats only if he is very hungry.

Tonight I was lucky, either he was too hungry or he liked it. I also satisfied my pea craving, double victory!


  • 250 gr of frozen peas (or a pre-cooked organic jar - I used them) & # 8211 flatten for small children
  • 1 white onion
  • 1 clove of garlic
  • 1 lg of tapioca flour
  • 125 ml whole milk
  • 2 lg olive oil
  • 1 lgita dehydrated vegetables
  • 1 lgita tomato juice without salt
  • 1/2 lgita turmeric
  • 1/2 lgita miere (1an +)
  • fresh dill
  • 20 gr butter

How I proceeded:

  • I put the peas in a sieve and rinsed it well with water
  • finely chop the onion and garlic and simmer in water and oil until soft
  • then I added peas, honey and a cup of water and let it boil for 10-12 minutes
  • after 10-12 minutes, when the water has dropped, I added tapioca flour (mixed with 1-2 lg of cold water so that the tomato juice does not remain lumpy), turmeric and milk
  • I added dill and butter and left it on the fire for another 5-7 minutes, stirring to make sure that the sauce does not stick to the pan and does not burn

* Peas are offered flattened to young children.
* In the aplv version, replace animal milk with vegetable milk.
Good appetite!

Pasta with tomato sauce and meatballs

Pasta with tomato sauce and meatballs & # 8211 ie meatballs pasta. A less common dish in our country but very tasty. An idea of recycle of the meatballs left over from the previous day (instead of the eternal marinated meatballs). If I still did meatballs (recipe here), I kept half of the composition for these pastas. In general, long pasta like spaghetti or linguine is used, but it doesn't matter if you use the pasta you have at hand, be it short. They also reach the belly.

Italians are very strict in combining sauces with certain types of pasta. Let them be there. Well, there are categories of tubular pasta that are suitable for more fluid sauces to penetrate them. I talked about this in the recipe for macaroni and cheese.

And as I said, I kept the composition of the meatballs especially for this kind. The meatball recipe can be found here and you can adapt it to your liking.

Tip: if you want to shorten the recipe you can use the composition of sausages you bought or fresh homemade sausages (recipe here), as I used to pasta alla carbonara (after Jamie Oliver).

This recipe can be made very quickly if we already have it tomato sauce prepared (and stored in the refrigerator).

Pea food with vegetable meatballs

Do you know the wonderful vegetarian meatballs that Ikea sells? I adore them! Every time I go to Ikea I get a big bag of frozen meatballs. They are extremely versatile! I especially like it with mashed potatoes and sauce.

Because I really missed them and haven't been to Ikea lately, I decided to make my own version of vegetarian meatballs inspired by the Ikea recipe. & # 128578

I used chickpeas, green pea, sweet corn, spices, and the result exceeded my expectations! They are very similar to the originals. I really liked them! I decided to add them this time in a pea dish with tomato sauce.

This pea recipe takes a little longer until it's ready, about an hour, but it's worth the effort! & # 128578 The quantities below are sufficient for about 6 servings.

You can make more vegetarian meatballs to freeze. I usually do that. I prepare them, bake them, then freeze them individually on a tray and finally add them in ziplock bags. When I feel like them, I take them out and reheat them. They are delicious every time. & # 128578

If you like it, share it with your friends!


1kg smoked ribs
A pinch of salt
600g green peas (I had the freezer)
1 tablespoon vegeta

For the sauce:
4 tablespoons flour
500ml broth
2 tablespoons caster sugar
Fresh dill

Method of preparation:
We take the rib, cut it into pieces and put it to boil in a pot, in which we put water, enough to cover the rib pieces well and add a pinch of salt. Let the ribs boil for about an hour.

After the ribs are cooked, take it out on a plate.

Put water in a pot, add vegetables and green peas. Let it boil for about 20 minutes.

Put oil in a saucepan, let it heat up, add 4 tablespoons of flour and let it brown - be careful not to burn it.

After it browns a little, add the broth and stir continuously.

Add over the broth the boiled peas with the water in which they boiled (about 1 L of water).

If the broth is not sweet, add sugar to the sauce, I added 2 tablespoons of sugar.

Let it boil for 5 minutes, then turn off and add the finely chopped dill.

Put in the sautéed pea sauce that we boiled separately and serve as such or next to various garnishes. I prepared plain rice, boiled with salt.

We choose and wash the rice.

We put it in a saucepan with water in which we add a pinch of salt. Let it boil for 20-25 minutes.

After the rice has boiled, we put it in a strainer and put it under a stream of water.

Transylvanian meatballs with sauce and tarragon

A short stop at Miercurea Sibiului, in a Transylvanian autumn, brought us a serious improvement of the recipe book and household secrets. Aunt Maria and her sister, Floarea, older and more educated than her, introduced us to the fantastic world of tarragon-flavored dishes & # 8211 soups and sauces & # 8230

There the dishes are made economically, as a man goes to hard work, with a hoe, with a scythe, with an ax, and there is nothing to do the work in his place, he must have the power to save what is mantle. And if he doesn't miss bread, bacon and red onions in the field or on the road, his wife is waiting for him at home with selected dishes.

Look, like these meatballs with tarragon and sour cream sauce, whose recipe you can find. The meat, as much as you have, must be about a third of pork and two thirds of beef. Let's say you have 200 grams of pork, 400 grams of beef. Then add a tablespoon of flour, two eggs, a suitable onion, 400 g of sour cream, 250 g of potatoes, 3-4 tablespoons of vinegar, salt (to taste), a pinch of ground white pepper and one of black pepper (also ground) and, of course, tarragon.

The recipe for the miraculous meatballs is the following: The onion is peeled and scalded. The meat is washed, cleaned of vinegar and then passed through a mincer. Finally, chop the scalded onion and a piece of dry bread, to remove from the belly of the car.

Read on for all the details of this delicious ROMANIAN RECIPES