Recipe for Pea Cream and Organic Beef Meatballs with Mint

Strip, wash, and chop the mint. Mix it with the organic ground beef, salt, and pepper. Form small meatballs and set them aside in the refrigerator.

Heat half of the olive oil in a pot. Sear the frozen peas over high heat and cook for 5 minutes. Add the chicken broth and bring to a boil. Add the cream and ricotta. Cook for 5 minutes and blend until smooth. Adjust the seasoning if needed and keep warm.

Meanwhile, heat the remaining olive oil in a pan and lightly brown the meatballs for a few minutes over medium heat.

Wash and chop the cilantro.

To finish, serve the cream of peas with the meatballs and chopped coriander. Add crispy bacon chips if desired.