Creamy green peas are a quite popular side dish in Hungary, although they normally make it with cow’s milk there. I prefer to make this dish with coconut milk because green peas and coconut are just such a refreshing combination. This recipe works very well with other vegetables as well, such as potatoes, courgette or even sweet corn.

A light and a refreshing dish like this is asking for something spicy. These Parmesan-chilli meatballs, which you can make from ground chicken or turkey as well, are the perfect companion.

PotSwinger - Creamy Green Peas with Parmesan-Chilli Meatballs

Ingredients for the creamy green peas

  • 3 tbsp olive oil
  • 1 bunch of spring onions (sliced)
  • 1kg frozen green peas (defrosted)
  • 1 heaped tbsp wheat flour
  • 400ml canned light coconut milk
  • Salt and white ground pepper to taste
  • 2 tbsp fresh basil (roughly chopped)

Ingredients for the meatballs

  • 700g good quality ground beef
  • 2 cloves of garlic (crushed)
  • 2 tsp fresh thyme (or 1 tsp dried thyme)
  • Salt and pepper to taste
  • 100g fine breadcrumbs (I used homemade breadcrumbs)
  • 50g finely grated Parmesan cheese
  • 1 tsp dried chilli flakes
  • 2 tbsp coconut oil (to bake or fry the meatballs)

PotSwinger - Creamy Green Peas with Parmesan-Chilli Meatballs

Method

In a large heavy-bottom pan, heat up olive oil on medium heat, then fry the spring onions for 4-5 minutes. Add peas and immediately sprinkle over the flour. Fry it for a couple of minutes, then pour in coconut milk and stir it well with a hand whisker to break up any lumps. Top up the empty can with water and add to the dish. Season it generously with salt and pepper, cover the pan with a lid and cook the peas for about 15 minutes or until they get nice and soft. Add fresh basil and take the pan off the heat.

In the meantime, pre-heat your oven to 200C (Gas Mark 6) and line a large baking tray with baking paper.

In a large bowl, combine ground beef, crushed garlic and thyme with salt and pepper until everything is just combined. Do not overdo it, because the meatballs will be hard and chewy.

In another bowl or plate, mix together the breadcrumbs with Parmesan cheese and chilli.

Take walnut-sized pieces from the meat mixture and form them into balls, then coat the meatballs with spicy breadcrumbs. Place them on the tray and brush with melted coconut oil.

Bake the meatballs in the oven until they are golden brown and crispy on the outside (turn them over 1-2 times to make sure they cook evenly). Alternatively, you can fry them in a large frying pan with coconut oil – in this case, they’ll be done more quickly.

If you like this recipe, check out our delicious soup recipe with green peas, coconut and fresh herbs.

PotSwinger - Creamy Green Peas with Parmesan-Chilli Meatballs

PotSwinger - Creamy Green Peas with Parmesan-Chilli Meatballs

Ingredients and equipment I use:

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