Paolo's Beef, Parmesan & Ricotta Meatballs With Sweet Potato Mash

Extra parmesan, because that's how Paolo's mum always made it. Growing up Italian, Paolo says parmesan wasn't just for topping pasta, it went into meatloaf, into meatballs, into almost everything. He calls it "an Italian seasoning" in its own right. That's the base of this dish: beef meatballs seasoned generously with parmesan, then softened further with ricotta, so every bite stays tender and light rather than dense the way meatballs made with breadcrumbs alone can turn out. Alongside them is a sweet potato mash, made because Paolo wanted something lighter than a traditional potato mash to sit under the meatballs and tomato sugo. Four meatballs per serve, finished simply in sugo, over the mash. Handmade in small batches, then freshly frozen and ready to heat through when dinner needs to be sorted without much thought. Made with ❤️ by Paolo