Tapas Thursday: Meatballs Napolitana

Our series of Tapas Thursdays continues with Meatballs Napolitana. Right at one hour start to finish, this is definitely "doable" for a weeknight meal when you want to enjoy the concept of tapas or "little plates." 

An added bonus  it's a one pot meal! 

1 lb. ground beef
1 egg
1/2 cup prepackaged breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 T. olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 jar (24  oz.) tomato pasta sauce
1/2 cup frozen peas
1/4 cup coarsely chopped fresh basil

Combine beef, egg, breadcrumbs, cheese, and parsley in a medium bowl. Using wet hands, roll into small balls.

Heat half the oil in a large skillet; cook meatballs, in batches, until browned and cooked through.

Heat remaining oil in skillet. Cook onion and garlic, stirring, until onion softens. 

Add sauce and bring to a boil. Add meatballs, reduce heat.  Simmer, uncovered, about 10 minutes or until the sauce begins to thicken slightly. Add peas and cook for 10 minutes until peas are tender.

When ready to serve, top with basil and shredded Parmesan.  Oh yeah, add some garlic bread to get every bit of that great sauce!