Polpette

Ingredients

1kg minced beef/pork (half of each works well)

1 egg

200g mashed potato

200g (yes really!) grated parmesan

salt, pepper and a little sugar

A handful of chopped parsley

Garlic

Breadcrumbs (fresh or packet)

For the sauce

1 medium-sized onion, finely chopped

700g passata or tinned chopped tomatoes

Method

Fry the onion in olive oil in a wide-based pan, adding a little salt to soften. Add the tomatoes or passata and a teaspoon of sugar. Leave to cook for 20 mins.

Combine the minced beef/pork, mashed potato, parsley, parmesan, egg, salt, pepper and garlic. Mix with your hands. If you have time, leave in the fridge for 1 hour.

Roll into small balls (approx 30g each) and roll in breadcrumbs.

Add the meatballs to the sauce in a single layer, covering them with a little of the sauce. Leave to cook on a low heat for 30-40mins.

​