Polpette Meat Balls with Tomato Sauce

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

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


  • 1 tbsp. anise, finely crushed
  • 0.5 onion, finely chopped
  • 500 g minced meat (beef and pork)
  • 2 clove of garlic, finely chopped
  • 2 tbsp. breadcrumbs
  • 100 g ricotta cheese
  • 3 tbsp. flat-leaf parsley, finely chopped
  • 1 fresh eggs, whisked
  • 1 tsp. hot paprika
  • 0.5 tbsp. olive oil
  • 1 tsp. salt
  • 1 tin chopped tomatoes (ca. 800 g)
  • 1 tbsp. tomato puree
  • 1 tbsp. dried Italian herbs
  • 2 pinches sugar
  • a little pepper
  • 4 tbsp. pine nuts

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  • Toast the pine nuts in a non-stick frying pan over a medium heat until light brown. Add the aniseed, briefly toast. Add the onion and garlic and sauté briefly. Allow everything to cool in a bowl. Place the mince and remaining ingredients including paprika in a 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 about 10 mins. all round.
  • Heat the oil and sauté the onions. Add the tomatoes and remaining ingredients, simmer uncovered for approx. 30 mins., season. Serve the sauce with the meatballs.

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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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