Beef: Polpette Meat Balls with Tomato Sauce

Polpette Meat Balls with Tomato Sauce


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


  • Beef
  • 45 mins Preparation/cooking time: ca. 45m
  • Servings For 4 people
  • Nutrition 443 Kcal