IMG 04701

Meat balls à la Bolognese

I did not want to stand for an hour by the oven and defend the meat in the pan during baking to create lumps. So I did it straight into balls and the problem was solved. But id did not take long till the balls were gone as well 🙂

Preparation time 45 minutes


  • 1 kg chopped meat
  • 2 eggs
  • 2 tbsp Dijon mustard
  • 2 tbsp oregano
  • 2 tbsp fresh, chopped rosemary
  • 1 coffee spoon ground allspice
  • 1 coffee spoon ground cumin
  • 1 coffee spoon nutmeg
  • 1 finely chopped onion
  • 1 finely chopped clove garlic
  • salt & pepper


First prepare tomato sauce – according the recipe in link and keep warm.

For the meatballs combine al ingredients in the bowl into a homogeneous mixture. Then with wet hands shape the balls about the size a little bigger than walnut and store them on cutting board or a plate. When all are ready, roast them on a hot pan, in the butter with a little olive oil.

While the balls are ready, peel potatoes and boil them in salted water. Drain, add butter and if you wish also the chopped chives or chopped spring onions and mix well. Keep warm.

When everything is ready, serve the balls on warm plates, along with potatoes, topped with a maximum of 3 tbsp tomato sauce. The balls should definitely not swim in the sauce.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.