Meatballs with tomato sugo

Pasture-raised beef meatballs with tomato sauce and aubergines, served with polenta

Meatballs from pasture-raised beef that have simmered long in tomato sugo, until the aubergines and peppers turn soft and everything smells of southern kitchens. Underneath, creamy polenta with Bündner mountain cheese catches every spoonful of sauce.

kcal
489
Protein
32.2 g
Carbs
31.2 g
Fat
24.9 g

per portion (440 g)

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Meatballs with tomato sugo

Why you'll love it

How it tastes

Hearty beef, sweetish tomato sugo, soft aubergines and polenta tasting of mountain cheese and mace.

Perfect for

For everyone who wants family cooking on a Sunday without stirring a pot.

Recipe Cook it yourself

  • Prep approx. 30 min
  • Simmer approx. 40 min
  • Total approx. 70 min

Juicy meatballs on a tomato sugo with fried aubergine and colourful peppers, served with creamy polenta made with Graubünden mountain cheese. The sugo is quickly made from scratch while the polenta gently simmers away.

  1. Meatballs with tomato sugo, step 1: Polenta

    Polenta

    Bring the water and stock to the boil. Add the milk, bay leaf and mace. Pour in the polenta in a steady stream, stirring, then simmer over a low heat for approx. 40 min., stirring occasionally. If the polenta becomes too thick, add a little water or milk. Remove the bay leaf, stir in the cheese and season with salt and pepper. The polenta should be soft and creamy.

  2. Meatballs with tomato sugo, step 2: Tomato sugo

    Tomato sugo

    Heat the oil in a small pan. Sweat the garlic for approx. 1 min. Add the tomatoes and sugar, bring to the boil and simmer uncovered over a low heat for approx. 15 min. Season with salt and pepper.

  3. Meatballs with tomato sugo, step 3: Vegetables

    Vegetables

    Heat the oil in a large frying pan. Fry the aubergine for approx. 5 min. Add the onion and peppers, fry for approx. 3 min. more and season. Deglaze with the water, add the tomato sugo, bring to the boil and simmer for approx. 2 min. Season to taste with salt and pepper.

  4. Meatballs with tomato sugo, step 4: Meatballs

    Meatballs

    Preheat the oven to 220 °C. Spread the meatballs out on a baking tray lined with baking parchment and roast in the middle of the oven for approx. 10 min. until browned and cooked through. Frozen meatballs need approx. 5 min. longer.

  5. Meatballs with tomato sugo, step 5: To serve

    To serve

    Spoon the polenta onto warmed plates. Arrange the vegetable and tomato sugo alongside and top with the meatballs.

Tip:
Polenta bramata takes time to become creamy. If you're in a hurry, use instant polenta and shorten the cooking time according to the packet instructions.
Variation:
Make your own meatballs: season 240 g minced beef with salt and pepper, shape into approx. 16 balls and roast in the oven as described.
Goes well with:
A green leaf salad.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

489kcal

Nutrition facts

per portion (440 g) · 2046 kJ

Energy from

  • Protein 27 %
  • Carbohydrates 26 %
  • Fat 47 %

Share of daily intake

  • Protein32.2 g64 %
  • Carbohydrates31.2 g12 %
  • of which sugars11.3 g13 %
  • Fat24.9 g36 %
  • of which saturates9.9 g49 %
  • Salt3.1 g52 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g
NutrientPortion100 g
Energy2044 kJ489 kcal465 kJ111 kcal
Fat24.9 g5.7 g
of which saturates9.9 g2.2 g
Carbohydrates31.2 g7.1 g
of which sugars11.3 g2.6 g
Fibre4.4 g1.0 g
Protein32.2 g7.3 g
Salt3.1 g0.7 g

Ingredients

  • Meatballs
  • Water
  • Tom Tasty sugo
  • Aubergines
  • Whole milk
  • Peppers
  • Polenta
  • Full-fat Graubünden mountain cheese
  • Onions
  • Vegetable stock
  • Rapeseed oil
  • Salt, pepper
  • Mace
  • Bay leaves
Full declaration

Meatballs (beef CH, onion, salt, paprika, pepper, spices), water, Tom Tasty sugo (tomato passata (tomatoes, salt), onions diced 3mm, basil, extra virgin olive oil, salt, pepper, ground), aubergines, WHOLE MILK, peppers, polenta, full-fat Graubünden mountain cheese (MILK (CH), salt, cultures, rennet from the mountain region), onions, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), rapeseed oil, salt, pepper, mace, bay leaves.

Translated – the German declaration is legally binding.

Show German declaration

Meat-balls (Rindfleisch CH, Zwiebel, Salz, Paprika, Pfeffer, Gewürze), Wasser, Tom Tasty Sugo (Tomaten Passata (Tomaten, Salz), Zwiebeln Würfel 3mm, Basilikum, Olivenöl extra vergine, Salz, Pfeffer, gemahlen), Auberginen, VOLLMILCH, Peperoni, Polenta, Bündner Bergkäse Fett (MILCH (CH), Salz, Kulturen, Lab aus dem Berggebiet), Zwiebeln, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Rapsöl, Salz, Pfeffer, Muskatblüte, Lorbeerblätter.

Allergens

Contains Milk. May contain traces of other allergens.

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