Caprese meatballs with polenta

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 666 Kcal, 41g Protein, 39g Carbohydrates, 37g Fat


  • Caprese meatballs
  • 600 g minced meat (beef)
  • 1 onions, finely chopped
  • 1 tbsp breadcrumbs
  • 0.5 tsp salt
  • 4 tbsp pesto verde (green pesto)
  • a little pepper
  • 12 mini mozzarella balls
  • Tomato sauce
  • 1 tbsp olive oil
  • 350 g puréed tomatoes
  • a little pepper
  • 1 pinch sugar
  • 0.25 tsp salt
  • Polenta
  • 3 dl milk
  • 3 dl vegetable bouillon
  • 150 g fine polenta (2 mins.)
  • 2 tbsp grated Parmesan
  • a little basil, finely chopped
  • salt and pepper to taste

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  • Caprese meatballs

    Mix the mince and all the ingredients up to and including pepper in a bowl. Knead well until the ingredients form a compact mass. Divide the mixture into 12 portions and, with wet hands, shape into balls. Insert 1 mini-Mozzarella into the centre of each.
  • Tomato sauce

    Heat the oil in a frying pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over. Remove, keep warm. Wipe the cooking fat from the pan, add the passata, season and simmer for approx. 5 mins. Add the meatballs to the sauce, cover and simmer for approx. 5 mins.
  • Polenta

    Bring the milk and stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Stir in the cheese, season. Serve with the meatballs, scatter with basil.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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