Meatballs in tomato sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 477 Kcal, 34g Protein, 15g Carbohydrates, 30g Fat


  • Meatballs
  • 1 tbsp aniseed, finely crushed
  • 1 onions, finely chopped
  • 4 tbsp pine nuts
  • 500 g minced meat (beef and pork)
  • 2 garlic clove, finely chopped
  • 2 tbsp breadcrumbs
  • 100 g ricotta
  • 1 fresh eggs, beaten
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1.25 tsp salt
  • 1 tsp hot paprika
  • olive oil for frying
  • Sauce
  • 0.5 tbsp olive oil
  • 1 tin chopped tomatoes (approx. 800 g)
  • 1 tbsp tomato puree
  • 0.5 onions, finely chopped
  • 1 tbsp dried Italian herbs
  • 2 pinches sugar
  • 1 tsp salt
  • a little pepper

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  • Meatballs

    Toast the pine nuts in a non-stick frying pan over a medium heat until light brown. Add the aniseed, toast briefly. Add the onion and garlic and sauté briefly. Allow everything to cool in a bowl. Place the mince and all the other ingredients up to and including the paprika in the bowl. Knead well until the ingredients form a compact mass that no longer sticks to your hands, cover and chill for approx. 15 mins. With wet hands, shape the meat mixture into approx. 16 balls. Heat the olive oil in the same pan. Fry the meatballs in batches over a medium heat for approx. 10 mins. all over.
  • Sauce

    Heat the oil and sauté the onions. Add the tomatoes and all the other ingredients, simmer uncovered for approx. 30 mins., season. Serve the tomato sauce with the meatballs.
  • Serve with:

    Dry rice, polenta or pasta.

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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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