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Caprese meatballs with polenta
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 666
  • Fat about 37g
  • Carbohydrates about 39g
  • Protein about 41g
This is needed
This is needed for 4 people
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
  • 1 pinch sugar
  • a little pepper
  • 0.25 tsp salt
  • 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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And that's how it's done
And that's how it's done
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.
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.