Warning: array_intersect(): Expected parameter 2 to be an array, null given in /home/customer/www/theleancook.com/public_html/wp-content/plugins/page-or-post-clone/page-or-post-clone.php on line 123
Polpette in bianco (meatballs in white not a tomato sauce) - The Lean Cook

Polpette in bianco (meatballs in white not a tomato sauce)

Polpette in bianco (meatballs in white not a tomato sauce)

As a family we do love meatballs, but looking back at the last weeks recipes I think tomato as featured in most of them, so I wanted to show you it’s possible to have something like meatballs but without the tomato and served in bianco, in white.

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

176 g extra lean beef mince
46 g onions, chopped
65 g frozen peas
0.5 garlic clove, chopped or crushed
6 g olive oil
1 tsp smoked paprika
1/2 tsp dried thyme
0.5 chicken stock cube
50 ml boiling water
66 g mozzarella, cut into small pieces
149 g broccoli
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F.
  • Put the mince into a bowl along with the garlic, smoked paprika, dried thyme and season with salt and pepper to taste.
  • Using your hands give the mince a good mix to incorporate the spices, then form into small meatballs.
  • Put a frying pan onto a medium heat, add the oil and the meatballs.
  • Cook the meatballs for approx 3-4 minutes per side to colour, then add the onion and peas.
  • Dissolve the stock cube in the boiling water and add it to the pan.  It may seem strange adding a chicken stock cube to a dish that contains beef, but you’re looking to make a light broth rather than a gravy.
  • Put the lid on and cook at a simmer for around 5 minutes.
  • Pop the meatballs, broth, onions and peas into an oven proof dish and arrange the mozzarella on top of the meatballs.
  • Put this in the oven to bake for 5-10 minutes.
  • When the mozzarella is a light golden brown colour you’re almost ready.  Don’t forget, the meatballs will be firm to the touch when they’re cooked through.
  • Steam the broccoli to your liking and serve the broccoli on the side of the meatballs. Remember the meatball dish is hot!

Recipe Notes

  • Make sure your mince is extra lean, less than 6% of fat per 100g.
  • For anyone following older BC plans, frozen peas have been approved for use in place of greens, for occasional use.
  • I like to use low salt stock cubes.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook