Spicy meatballs

Spicy meatballs

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy

4 people


  • 450 g minced pork
  • 400 g Mutti tomato polpa
  • 1 egg
  • 1 continental spring onion (or 2 spring onions)
  • 1 clove garlic
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • 1/2 cup dried breadcrumbs
  • vegetable oil for frying
  • fresh coriander
  • salt
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  1. Finely dice the spring onion and mix it with the meat, garlic, half of the chili powder, cumin seeds, breadcrumbs, egg and salt, in a bowl.
  2. Roll the mixture into balls. In a pan, heat the canola oil and fry over high heat a few minutes.
  3. Meanwhile cook the Mutti Finely Chopped Tomatoes with the remaining chili powder and a generous sprinkling of salt. Add the meatballs to the sauce and leave them to flavour in the sauce for a few minutes. Serve the meatballs hot with a sprinkling of chopped fresh coriander.

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Also made with: Polpa

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