Polpette al pomodoro with melted mozzarella

How to make it

1. 1

   Mix the mince, egg, half the finely chopped onion, 1 chopped garlic clove, salt and black pepper in a bowl. Shape into 10–12 large meatballs (polpette).

2. 2

   Heat half the olive oil in a large frying pan or sauté pan. Brown the meatballs all over on medium-high heat until nicely coloured. Remove from the pan for now.

3. 3

   Add the rest of the oil to the pan with the remaining onion, garlic and sliced mushrooms. Sauté for 3–4 minutes until the mushrooms have softened.

4. 4

   Add the chopped tomatoes, halved baby plum tomatoes and oregano. Bring to the boil and season to taste with salt and pepper.

5. 5

   Return the meatballs to the tomato sauce. Lower the heat, cover with a lid and simmer for about 10 minutes until the meatballs are cooked through.

6. 6

   Shave the courgette into long ribbons with a vegetable peeler, or use a spiralizer to make courgette pasta.

7. 7

   Slice the mozzarella and lay it over the meatballs for the last 2 minutes so it melts nicely over the dish.

8. 8

   Briefly cook the courgette ribbons in lightly salted water for 1 minute, drain and serve with the polpette in tomato sauce.