Check out Blake Proud's recipe: 
Serves:
4 | Prep: 10 min | Cook: 30 min
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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


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Method
1. 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.


2. 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.


3. 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.


4. 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 

Check out Blake Proud's recipe:&nbsp; Serves: 4 | Prep: 10 min | Cook: 30 min --- Ingredients For the Meatballs 500 g beef &amp; pork mince (or all beef) &frac34; cup breadcrumbs 1 egg &frac12; 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 &frac12; 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 &amp; salt &frac12; cup water (to loosen) To Finish 80&ndash;100 g grated Parmesan, for melting on top Fresh parsley, to serve --- Method 1. 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. 2. 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. 3. 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&rsquo;ll cook through gently and stay beautifully tender while the sauce thickens around them. 4. Finish &amp; serve Sprinkle grated Parmesan all over the top, cover again for 2&ndash;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&nbsp;

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.

Leah and Dan are here for Brekky on Sonshine, to ease you into the day - right on time. Wherever your morning finds you, this is your space to wake up and settle into a new day with good company. From your morning soundtrack to conversations that lift your mood, Leah and Dan are with you every step of the way. Listen live at 98.5FM, DAB+ or catch-up right here.