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Yellow Split Pea Meatballs

Yellow split peas make this tender, flavourful meatball a great addition to pasta dishes, soups, stews, salads, subs or wraps!
Pulses Peas
Prep Time 30 minutes
Cook Time 25 minutes
Servings 20 meatballs
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Nutrition

Serving Size: 4 meatballs with ground chicken or 1/5 recipe Calories: 276 Total Fat: 12 g Saturated Fat: 3 g Carbohydrate: 22 g Fibre: 3 g Sugars: 2 g Protein: 22 g Cholesterol: 108 mg Sodium: 349 mg Potassium: 514 mg Iron: 3 mg

Ingredients

  • 1/2 cup (125 mL) dry yellow split peas rinsed & drained
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) fine dry bread crumbs
  • 1 egg
  • 1/2 cup (125 mL) chopped cooked spinach
  • 2 Tbsp (30 mL) drained and chopped sun dried tomatoes in oil
  • 2 tsp (10 mL) oil from sun dried tomatoes
  • 2 cloves garlic minced
  • 1/2 tsp (2 mL) dried basil
  • 1/2 tsp (2 mL) salt
  • freshly ground pepper to taste
  • 1 lb (500 g) ground meat (chicken, turkey, beef, lamb, pork)

Directions

  • To cook split peas: in a large saucepan, bring dry peas and water to a boil, cover and reduce heat, simmer for 30-40 minutes until peas are tender but not mushy, stirring occasionally to prevent sticking and boiling over. Drain, rinse and set aside.
  • Pre-heat oven to 350°F (180°C).
  • Line a baking pan with parchment paper.
  • In a food processor add cooked split peas, bread crumbs, egg, spinach, sun dried tomatoes, oil, garlic, basil, salt and pepper. Process until just blended as you want the mixture to be a bit chunky, not a smooth puree. Mixture should pull away slightly from the sides of the processor and will be sticky.
  • Remove split pea mixture to a mixing bowl and add ground meat. Combine just until blended; do not over mix or the meatballs will be tough.
  • With moist hands, form 2 Tbsp (30 mL) of the mixture into a roughly textured ball and place on prepared baking pan.
  • Bake for 20-25 minutes until bottoms are browned and juices run clear. Do not overcook as they will become dry.
  • Serve with spaghetti and pasta sauce or add to subs or wraps for a tasty meal! Will also work as an appetizer with dip!

tips

  • These freeze well for up to 2 months in an airtight container.
  • When cooking pulses such as yellow split peas, increase the amount you need and freeze remaining peas to have ready for other recipes.

Reviews

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I just completed my first attempt at this recipe.
I think it came out pretty well. I think the vegetarianish nature of this dish produces a texture that takes some getting used to. I’m trying to diversify my diet and this dish was absolutely worth trying.

My personal thoughts on texture aside, the depth of flavour is great.

Very easy to make.

I don’t have a good processor, so I hand mashed the split peas after rinsing them before mixing with the rest of the non meat components.

I didn’t have parchment paper, so I oiled my baking sheet.

I wasn’t perfectly precise with my meatball sizes and got 17.

22 minutes on a convection bake was perfect for me. The result was a flavourful and I think I’ll hand on to this recipe.

Dave S
May 8, 2020
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