Meatballs flavored with pea and mint

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Components

• 200 grams of minced duck meat
• Half an onion
• 2 tablespoons of sifted flour
• Zest from half a lemon
• Four sprigs of mint
• 2 sprigs of fresh parsley
• Half a teaspoon of cumin
• Half a teaspoon of salt
• oil according to preference

Setup phase

1. Prepare the ingredients: peel and chop half an onion into large chunks; rinse, dry, and soak the parsley and mint leaves; wash and dry the lemon.

1. In the food processor, combine the meat and onion and pulse until finely shredded. Add the breadcrumbs, herbs, cumin, salt, lemon zest, and one tablespoon of olive oil, then blend again until a smooth mixture forms.
2. To shape the meatballs: coat your hands with olive oil and form balls about the size of ping-pong balls. Place them on a tray and set aside.

If you like, finely chop the onion and herbs, then combine the ingredients using your hands—knead thoroughly and press the dough against the side of the bowl to stimulate the meat collagen.

FOR THE SAUCE

Components

• 1/3 cup of frozen peas
• Half an onion
• 1 garlic clove
• 1/2 cup of water (tea)
• Broth made with half a lemon
• 1 tablespoon of frozen butter
• oil according to your preference
• Add salt and ground pepper as needed to suit your taste.
• mint leaves as desired
• fresh parsley as desired

Setup mode

1. Remove the skin and finely slice the pike onion and garlic.

1. Heat a large skillet over medium heat. Once hot, add water and 1 tablespoon of olive oil, then place the meatballs in the pan. Cook for 5 minutes, turning the pan occasionally to brown the meatballs. Move the browned meatballs to a plate and keep the skillet on medium heat.
2. Sauté half a tablespoon of olive oil, add the onion, season with a pinch of salt, and cook until softened. Add the garlic and stir for one minute. Pour in the water, scraping the bottom of the pan to dissolve any browned bits, which enhance the flavor of the sauce. Add the lemon broth, season with salt and pepper, and cook until it comes to a boil.
3. Place the meatballs back into the skillet, reduce the heat, and cook for an additional 5 minutes. Turn off the heat, add the butter, and swirl the pan in circular motions. Avoid using a spoon, as it won’t be effective – continue swirling until the butter melts and thickens the sauce. Stir in the peas and allow them to thaw in the residual heat of the skillet. Serve immediately, garnished with mint leaves and parsley.

Meatballs with peas and mint are presented on the dessert plate [paprica], included in Kit 10 and Kit 30 of the Acervo Pan.