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There he is, mashing peas and balls! And this time I didn't use one freezer bag but three different ones. The field peas, the garden peas and the broad beans. Because I thought it would be a shame to mash them completely into a pulp, I just mashed the potatoes and then mixed all the vegetables through them. The gravy jug you see in the background of the photo is a French saucière that my French teacher gave me. The jug has two spouts. One for “maigre” which means lean and the other is for “grass” which means fat. Because fat always floats on a gravy, you can use the maigre spout to pour a less greasy gravy onto your dish. This is a really typical French jug that she found for me at a flea market. pea stew
And this is how you make the Peas stamp with balls:
-We start with spinning the balls first. Take a large bowl and add the minced meat, spices, breadcrumbs and egg. Knead until everything is well mixed. Then you roll it into balls that fit in your palm. I took out about 22 balls. Heat a frying pan and add some croma or other shortening and fry the balls until they are nicely cooked. Remove them from the pan but keep the fat!
-Making the gravy isn't that hard at all! Weigh the fat in a bowl on a scale. The ratio should be 20 grams of fat-20 grams of flour. You can leave the leftovers in the pan. Pour in the stock and slowly bring it to a boil, then add a dash of red wine. Heat the 20 grams of shortening from the frying pan in a sauce pan and then add the flour, fry it until you have a nice brown roux. While stirring, add the stock from the frying pan until you have a nice smooth gravy. (If you have not managed to remove 20 grams of fat from the frying pan, add butter)
The frozen vegetables
-You don't have to do anything with this. Simply remove from the bags and heat in a pan of plenty of boiling water, then drain and set aside until use.
-In a large pan, bring the peeled potatoes to the boil and cook for 20 minutes. Then drain them and mash them all the way to a soft puree with the butter and milk. Then add the vegetables and mix well.
Peas stamp with balls
Finally, take the (preheated) plates and spoon the pea stew on top, add the meatballs and a generous dash of gravy.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Peas stamp with balls
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Ingredients:
For the balls:
- 500 gram minced beef
- 1 ei
- a few tablespoons of seasoned breadcrumbs
- minced meat seasoning
- croma
For the gravy
- shortening of the meatballs
- 20 gram flower
- 250 ml beef boullion
- splash of red wine
- possibly extra butter
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start with spinning the balls first. Take a large bowl and add the minced meat, spices, breadcrumbs and egg. Knead until everything is well mixed. Then you roll it into balls that fit in your palm. I took out about 22 balls. Heat a frying pan and add some croma or other shortening and fry the balls until they are nicely cooked. Remove them from the pan but keep the fat!
- Making the gravy is not that difficult at all! Weigh the fat in a bowl on a scale. The ratio should be 20 grams of fat-20 grams of flour. You can leave the leftovers in the pan. Pour in the stock and slowly bring it to a boil, then add a dash of red wine. Heat the 20 grams of shortening from the frying pan in a sauce pan and then add the flour, fry it until you have a nice brown roux. While stirring, add the stock from the frying pan until you have a nice smooth gravy. (If you have not managed to remove 20 grams of fat from the frying pan, add butter)
The frozen vegetables
- You don't have to do anything with this at all. Simply remove from the bags and heat in a pan of plenty of boiling water, then drain and set aside until use.
- In a large pan, bring the peeled potatoes to the boil and cook for 20 minutes. Then drain them and mash them all the way to a soft puree with the butter and milk. Then add the vegetables and mix well.
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pea stew
Delicious!.