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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Toast the pine nuts in a non-stick frying pan over a medium heat until light brown. Add the aniseed, toast briefly. Add the onion and garlic and sauté briefly. Allow everything to cool in a bowl. Place the mince and all the other ingredients up to and including the paprika in the 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 approx. 10 mins. all over.
Heat the oil and sauté the onions. Add the tomatoes and all the other ingredients, simmer uncovered for approx. 30 mins., season. Serve the tomato sauce with the meatballs.
|Serve with:||Dry rice, polenta or pasta.|
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