Tuscan Polpette with Golden Mash

Tender meatballs in a rich tomato sugo. Pure comfort in a bowl.

Serves 2

Ingredients
1 teaspoon olive oil
2 garlic cloves, minced
400 g tomato passata
Sea salt and cracked black pepper
500 g lean beef mince
1 teaspoon dried Italian herbs 
1½ teaspoons garlic powder
½ brown onion, very finely diced
1 egg, whisked
¼ cup panko breadcrumbs
1 large sweet potato, peeled and cut into large cubes
1 tablespoon butter
2 tablespoons cottage cheese (optional)

Method

1. Place the sweet potato in a saucepan of cold salted water. Bring to the boil and cook for 15–20 minutes, or until very tender.

2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the passata, season with salt and pepper, then reduce the heat and simmer gently while you prepare the polpette. (Taste and adjust seasoning if required; sometimes I like to add a sprinkle of sugar to reduce the acidity of the tomato.)

3. In a large bowl, combine the beef mince, Italian herbs, garlic powder, diced onion, egg and panko breadcrumbs. Season with salt and pepper, then mix until just combined. Roll into 12–15 small meatballs.

4. Carefully place the meatballs into the simmering tomato sauce. Cover and cook for 15 minutes, turning once or twice, until the meatballs are cooked through and the sauce has thickened slightly.

5. Drain the sweet potato and return it to the saucepan. Add the butter and mash until smooth. Season to taste with salt and pepper.

6. Divide the golden mash between plates and spoon over the Tuscan polpette and tomato sauce. Top with a dollop of cottage cheese, if using. I also like to add some wilted greens, such as spinach or kale, if I have them!

Finishing touch: Spritz with Fin. Basil Oregano Lemon just before serving for an extra burst of fresh herb and citrus aroma.

Enjoy!

K x