Every Tuesday, Blake Proud joins Leah and Dan to share one of his mouthwatering recipes. This week, he showed us how to make Traditional Italian Meatballs (Polpette) with Shiitake & Melted Parmesan. Check out the recipe below.
Serves: 4 | Prep: 10 min | Cook: 30 min
Ingredients
For the Meatballs
500 g beef & pork mince (or all beef)
¾ cup breadcrumbs
1 egg
½ cup milk
30 g grated Parmigiano Reggiano or Pecorino Romano
2 cloves garlic, minced
2 tbsp chopped flat-leaf parsley
1 tsp oregano (or basil)
1 tsp salt
½ tsp black pepper
2 tbsp freeze-dried shiitake mushrooms, zested
For the Sauce
2 tbsp extra-virgin olive oil
1 small onion, finely chopped (optional but classic)
1 clove garlic, sliced
1 x 700 g can Italian tomatoes (San Marzano if you can)
Pinch of sugar & salt
½ cup water (to loosen)
To Finish
80–100 g grated Parmesan, for melting on top
Fresh parsley, to serve
Method
Make the meatball mix: In a big bowl, combine the mince, breadcrumbs, milk, egg, grated cheese, garlic, parsley, oregano, salt, pepper and shiitake powder. Mix gently by hand until just combined. Roll into golf-ball-sized balls.
Make the tomato sauce: In a wide, deep pan (with a lid), heat the olive oil over medium heat. Add onion and cook a few minutes until soft, then add sliced garlic and stir 30 seconds. Tip in the tomatoes, crush them with a spoon, season with salt and a pinch of sugar, and pour in the water. Let the sauce simmer for about 5 minutes so the flavours start to come together.
Add the meatballs: Gently nestle the raw meatballs into the simmering sauce in one layer. Cover with the lid and let them poach in the sauce on low heat for about 25 minutes, turning once halfway through. They’ll cook through gently and stay beautifully tender while the sauce thickens around them.
Finish & serve: Sprinkle grated Parmesan all over the top, cover again for 2–3 minutes until it melts. Scatter with extra parsley and drizzle of olive oil. Serve straight from the pan with crusty bread, pasta or just a fork and a big smile!
For more tips and tricks check out the full conversation below!
Dining and Cooking