Tomatoblend Albondigas

  • 4 persons
  • 5 minutes preparation
  • 20 min.


For the sauce:

  1. 300 ml Tomato Blend
  2. half a chili pepper
  3. 1 onion
  4. 1 clove of garlic
  5. 1 tsp honey
  6. 1 tsp white wine vinegar

For the meatballs:

  1. 1 egg
  2. 300 g beef mince
  3. 1 clove of garlic
  4. 1 tsp nutmeg
  5. half a red bell pepper
  6. 1 shallot
  7. half a chili pepper


1. Finely chop the chili pepper, the garlic, and the onion. Heat some olive oil in a large cooking pot and fry the chili pepper, the garlic, and the onion in it.
2. Add the Tomato Blend and simmer for at least five minutes. Season to taste with salt, honey, and vinegar and then puree the sauce.
3. Allow to cool.

1. Finely chop the bell pepper, the chili pepper, the garlic, and the shallot.
2. Mix the mince with breadcrumbs, nutmeg, egg, salt, and the finely chopped bell pepper, chili pepper, shallots, and garlic.
3. Form small balls from the mince mixture, brown them in a frying pan, and then heat them in the sauce until cooked right through, which takes about 25 minutes. Do not stir to start with.
4. Serve the balls, spiked onto cocktail sticks, in a dish.

The tasteful and versatile tomato base

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