Slowly Stewed Meatballs

Traditional, but with a fresh touch of mint.


Serves 5

Cook time

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  • 2 tablespoons olive oil
  • 1 small red onion
  • 2 garlic cloves
  • 800g puréed tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon paprika powder
  • ½ teaspoon cinnamon powder
  • ½ teaspoon ground clove
  • 1 teaspoon sugar
  • freshly ground black pepper
  • salt
  • 16 sun-dried tomatoes
  • 2 tablespoons goat’s cheese
  • 2 teaspoons tomato puree


  • 500g minced beef and pork meat
  • 2 tablespoons finely chopped onion
  • 3 tablespoons bread crumbs
  • 1 tablespoon chopped fresh mint
  • pinch cayenne pepper
  • freshly ground pepper
  • salt
  • 1 egg
  • flour
  • ½ tablespoon butter
  • 2 tablespoons olive oil


Start with the sauce. Heat the olive oil and fry the finely chopped onion and garlic until they are transparent.

Add the puréed tomatoes, balsamic vinegar, paprika powder, cinnamon powder, ground clove and sugar. Season with salt and freshly ground pepper. Cook the sauce for 15 minutes over low heat with the lid on the casserole and stir regularly.

For the meatballs, combine the minced meats with the onion and the bread crumbs. Add the herbs and season with salt and freshly ground pepper. Stir in the beaten egg. Sprinkle some flour on your hands and make medium-sized meatballs from the meat mixture.

Melt the butter and oil in a large frying pan and fry the meatballs until brown. Then, transfer them to the casserole with the tomato sauce. Stir in the finely chopped sun-dried tomatoes, goat’s cheese and tomato puree. Let everything simmer for 10 to 15 minutes. Stirring occasionally.

Serve with pasta and basil leaves.